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
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