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

Basil Stuffed Pork Tenderloin

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