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Spices/Sauces/Rubs | |
| 1/4 cup fond de veau (veal stock) or 1 tablespoon veal demi-glace (available in fine food markets) mixed with 3 tablespoons water 1 tablespoon truffle juice 1 teaspoon chopped black truffles 1 1/3 tablespoons butter 1 tablespoon vegetable oil 2 slices French bread, trimmed to the shape of the filets mignons 2 tablespoons Madeira 2 Filets grilled in parallel | |
| 1. In a large skillet over medium heat, melt half of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside. 3. Discard all fat from the skillet. While the skillet is still hot, add the Madeira, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste. 3. On each of two plates, place the croutons in the center and top with the filet mignon. Garnish with a slice of truffle on the top. Spoon the sauce over and around. Serve hot. | |
Unrated | |
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