ShareThis
Tenderloin of Beef Sauce Perigueux
YIELD: 4 servings
| 4 | beef filets, 8-oz. ea. salt and pepper, to taste |
| 3¼ cups | demi glace |
| 5 oz. | truffle oil |
| 3½ oz. | chopped truffle |
| 1 oz. | foie gras |
Season filets with salt and pepper. Grill to desired doneness.
Combine demi glace with truffle oil and chopped truffles and reduce to nape consistency. Place filet on plate, coat with sauce and top with ¼ oz. slice of foie gras.
Recipe from Executive Chef Jeff Smith, Goodwill Industries
Want to use this article? Click here for options!
© 2012 Penton Media Inc.
Acceptable Use Policy blog comments powered by Disqus
Sign up for FM's events, products and services!
Recipe Searchadvertisement
NRA Show Videos & Issue Highlights
- Bake'n Joy - Learn how
easy it is to bake the Perfect Muffin with Bake’n Joy’s premium prescooped, predeposited muffin
batters.
View the video - The Clymate IQ Is Pure Genius
See new products, services and ideas we found at the 2011 show.
View more sponsored videos
advertisement
advertisement
Photo Gallery
Food Management is now on:
 |
 |
