METHOD FOR GME POTS: Cut the tenderloin into medallions and season with coarse sea salt with herbs. Put the oil in the pot and on the grill setting, 320°F (160°C), with the oil very hot, sear the tenderloins and set aside. Lower the temperature to 284°F (140°C) and add the chopped onion. When it starts to color, add the garlic and sauté.

Add the beer with the dissolved cornstarch and let the alcohol evaporate. Remove from the pot and blend. Pour the blended sauce back into the pot along with the water, medallions, and truffle. Set to stew mode, ½ pressure, 266°F (130°C), for 12 minutes. Manually release the pressure. If the sauce is too liquid, leave it for a few minutes with the lid open on the oven setting, 356°F (180°C).

TRADITIONAL METHOD: Cut the tenderloin into medallions and season with coarse sea salt with herbs. Put the oil in a pot and when it's very hot, sear the medallions. Lower the temperature and add the chopped onion. When it starts to color, add the garlic and sauté.

Add the beer with the dissolved cornstarch and let the alcohol evaporate. Remove from the pot and blend. Pour the blended sauce back into the pot along with the water, medallions, and truffle, and let it cook until the tenderloin is tender.