Fustini's Oils and Vinegars
Filet De Boeuf Perigourdine

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Filet De Boeuf Perigourdine


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Filet De Boeuf Perigourdine



Step 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.

Step 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.

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