Filet De Boeuf Perigourdine

Directions

1. 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.
2. 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.