Filet De Boeuf Perigourdine
Filet De Boeuf Perigourdine
Meat and Poultry
Ingredients
- 4 beef tenderloin steaks
- salt and pepper
- 3 tablespoons butter
- 2 tablespoons Fustini’s Robust SELECT olive oil
- 1/2 cup Madeira or dry sherry
- 1 cup brown gravy or beef stock
- 1/4 teaspoon Fustini’s Black Truffle Sea Salt
- 1 drop Fustini’s White Truffle Olive Oil
- 2 tablespoons butter
Directions
- Remove steaks from refrigerator and allow to come to room temperature. Salt and pepper both sides. In a large skillet heat butter and olive oil. Add steaks and sear both sides, cooking until desired doneness.
- In a medium saucepan, combine sherry, beef gravy/stock and bring to a simmer. When heated, remove from heat and add Truffle Salt, Truffle Oil, salt, pepper and butter. Swirl pan to melt butter and thicken sauce. Pour over steaks before serving.
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