• 5/2 Nat'l Truffle Day - 2

    From Dave Drum@1:18/200 to All on Wed May 1 18:18:53 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Thin Slices of Beef w/Truffles & Spinach
    Categories: Beef, Mushrooms, Greens, Dairy
    Yield: 4 Servings

    4 (6 oz ea) filets of beef
    Salt & fresh ground pepper
    1 1/2 tb Virgin olive oil
    4 tb Unsalted butter

    MMMMM--------------------------SPINACH-------------------------------
    1 lb Fresh spinach; stemmed,
    - cleaned
    3 tb Unsalted butter
    1 cl Garlic; peeled
    Salt & fresh ground pepper

    MMMMM--------------------------TRUFFLES-------------------------------
    1/4 c Heavy cream
    14 tb Unsalted butter
    1 1/2 oz Black truffles; thin sliced
    7 tb Truffle juice
    3/4 c Veal stock

    In this elegant French preparation, truffles are layered
    between slices of beef fillets set upon a bed of sauted
    fresh spinach. The chef prefers the use of fresh
    truffles, but in this case they were not in season;
    preserved jar truffles were substituted.

    PREPARATION: In a large skillet, heat 3 tablespoons
    butter. Add the spinach and the garlic; stir over medium
    high heat. Season with salt and pepper, continuing to
    cook until moisture rendered from the spinach has
    evaporated. Drain well and keep warm. In a small
    saucepan, melt 14 tablespoons butter; add the heavy
    cream. Stir to blend, then pour over sliced truffles.

    Season beef filets with salt and pepper. In a large
    skillet over medium high heat, heat 4 tablespoons butter
    to very hot; saute beef filets 3 minutes on each side.

    Remove filets from the skillet; discard fat and deglaze
    skillet with truffle juice. Cook until reduced by half,
    then add veal stock and continue to cook for a few
    minutes longer. Add 2 large spoonfuls of cream from the
    sliced truffles to this mixture; stir to blend. Remove
    from heat.

    TO SERVE: Place a mound of spinach in the center of each
    serving plate. Cut filets into thin medallions and
    arrange on top of spinach. Layer truffle slices between
    filet slices. Spoon sauce over all. Season to taste with
    salt and pepper.

    Serves 4

    Chef Roger Verge: Moulin des Mougins; Mougins, France

    From: http://www.recipelink.com

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