Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Tenderloin of Beef Sauce Perigueux
April 1, 2008
1 Min Read
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
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
