BEEF TENDERLOIN FILETS WITH TRUFFLE SAUCE

BEEF TENDERLOIN FILETS WITH TRUFFLE SAUCE

Raise the bar for a special dinner with filet mignon and truffle butter!
  • Prep Time 5 minutes
  • Cook Time 20 minutes
 

Ingredients

  • filet mignons
  • Kosher salt and black pepper
  • 1 tablespoon veal demi-glace mixed with 3 tablespoons water
  • 2 generous tablespoons truffle butter
  • 1 tablespoon vegetable oil
  • ½ cup red wine

Directions


  1. Season the filets mignons with salt and pepper; set aside. In a small bowl, combine the demi-glace and water; set aside.
  2. In a large skillet over medium heat, add the vegetable oil and sauté the filets mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare. Remove the filets from the skillet, set aside and keep warm.
  3. Discard all fat from the skillet. While the skillet is still hot, add the red wine, scraping the bottom of the pan. Reduce by half.
  4. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the truffle butter to make a silky sauce.
  5. Season with salt and pepper to taste.
DeBragga Chef - Lydia Liebchen
The Chef
DeBragga Chef - Lydia Liebchen
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