Rosemary infused Parmesan cream truffle sauce

In a small sauce pan add the heavy cream, rosemary sprigs and black pepper. Simmer on medium low for 20 minutes then remove the rosemary. Whisk in the grated truffles and the Parmesan. Simmer on medium heat until thickened about 10-15 minutes. Taste and adjust with salt if desired. Serve over beef slices and garnish with truffle slices and additional sprigs of Rosemary.