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
  1. Season filets with salt and pepper. Grill to desired doneness.

Register to view the full article

Please register to access this content.

TAGS: Archive
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.