Beef tenderloin with black truffle sauce
Beef second courses
This recipe is more about the sauce than the steak. You can use this sauce on any roasted meat, from beef to pork to chicken (and it will taste wonderful on eggs too). Using a full can of truffle peelings is a luxury, and this sauce ends up being pretty much 50% truffles and 50% sauce. It's delicious. <br /> <br />The sauce in this recipe is derivative of the sauce found in the classic French dish Tournados Rossini. It has the deep savory black truffle flavor of a classic French sauce, yet it is much easier to prepare. Most traditional French sauces take hours to prepare and years to master. Yet this recipe features chicken stock instead of demi-glace, and dry sherry replaces madeira. What you get is a rich and luxurious sauce that has all the flavor of a French classic with only a fraction of the time and effort.
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