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
0 comments
Hide comments
