Ingredients
- Sauce Perigeux:
- 4 5-ounce beef tenderloins
- salt and pepper
- clarified butter
- 3 oz. butter
- 2 lbs. onions, sliced
- 1 cup cognac
- 1 qt. Madeira
- 3 sprigs of thyme
- 3 bay leaves
- 5 oz. mushrooms, chopped
- 20 peppercorns, crushed
- 1/2 gal. brown veal stock
- corn starch, as needed
- 1 cup black truffles, minced
- Sauteed Mushrooms:
- 1 lb. royal trumpet mushrooms
- 1 lb. oyster mushrooms
- 1 lb. maitake mushrooms
- 3 oz. clarified butter
- salt and pepper
- 2 garlic cloves, minced
- 2 shallots, minced
- 2 tbsp. butter
Preparation
Step 1
Season the tenderloins with salt and pepper. Pan-sear in a clarified butter on both sides.
Transfer to a 425 degree F oven. Cook to desired doneness.
Sauce Perigeux:
In a saute pan, heat the butter and caramelize the sliced onions until they are a brown color.
Deglaze the pan with Cognac; reduce until almost dry, then add the Madeira, thyme, bay leaves, mushrooms, and pepper. Reduce to one third.
Add the stock and reduce by half. Add cornstarch to thicken the sauce. To finish, add butter to enrich the sauce and give it flavor.
Strain through a fine chinois and reserve. Add the minced truffles before serving.
Sauteed Mushrooms
Cook mushrooms with clarified butter. Season with salt and pepper.
Finish the mushrooms with garlic, shallots and butter.