Season a lamb fillet with salt and pepper, on both sides. Heat a few drops of Black Truffle Unico Oil in a pan, add thyme and start cooking the fillet. The lamb fillet will have a very fast cooking, about 4 minutes on the side; remove from the heat and let it rest for a few minutes on a chopping board, so that all the juices in it are dried.
Meanwhile season a little mystique with salt and Black Truffle Unico Oil. Place the mystique on the plate and cut some slices of lamb (thickness recommended about 4 cm). Garnish with Honey and Truffle.