Beef Tenderloin with Black Truffle Sauce

By dyannucci

MA

For gluten free sauce, the demi glace can be: take beef broth or veal broth and reduce by 1/2. Stir in slurry of corn starch and water. Use about 1/2 the amount you would for a roux. Demi glace is a beef broth reduced by 1/2 and the mixed with roux.

Ingredients

• 2 2 2 beef tenderloins, trimmed
• 3 3 3 Tablespoons grapeseed oil
• 2 2 2 Tablespoons unsalted butter
• 1/2 1/2 1/2 cup veal or beef broth
• 1/2 1/2 1/2 cup red wine
• 1 1 1 cup demi-glace
• 1/4 1/4 1/4 cup black truffle paste "tartuffaio"
• 1 1 1 Tablespoon black truffle butter (see recipe below)
• Salt
• Pepper
• Black Truffle Butter
• 1/4 1/4 1/4 cup black truffle peelings cam omit and just use tartuffallo
• 1/4 1/4 1/4 cup black truffle oil
• 1 1 1 lb butter, softened cut into cubes
• Salt and pepper, pinch of each
• use butter for baked fish

Preparation

Step 1

Season beef with salt and pepper.Can use a dry rub of salt pepper, onion salt garlic salt cummen all ground --check other dry rub recipes for a crust.
Heat grape seed oil on high in a medium saute pan. Brown beef on all sides, approximately 2-3 minutes. Add the 2 Tablespoons of unsalted butter to the pan and baste and then place the pan in a 450 oven for 5-8 minutes. Remove beef from oven and place on a plate to let beef rest, covering with aluminum foil to keep warm.

Return saute pan back to stove on medium-high heat. Add veal broth and red wine, season with salt and pepper and let simmer for about a minute. Add demi-glace and reduce until sauce is almost nappe. Add truffle paste and whisk in truffle butter off the heat. Remove sauce from the flame and reserve.
Carve beef into 1/2 inch slices, fan out on 4 plates and spoon truffle sauce around beef. Serves 4.