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Home Left Over Pork Roast With Pepper

Center Cut Tenderloin Steaks With Truffles And Froie Gras Recipe

Ingredients

How to make it

  • 1. Cut the tenderloin into 6 steaks. Rub the steaks liberally with salt and pepper, cover them with plastic wrap, and refrigerate them until 1 hour before you're ready to serve.
  • 2. Cut the bread slices into rounds that match the size of the steaks as closely as possible. Use a round cookie cutter or, if you don't have one, hold the bottom of glass on each bread slice and cut around it with a paring knife. Cook the bread rounds on both sides in clarified butter in a wide sau'te pan over medium heat until they are golden brown on each side. Reserve.
  • 3. An hour efore your ready to serve, take the steaks out of the refrigerator. thirty minutes before you're ready to serve, preheat the oven to 200 F.
  • If you've made the croutons ahead of time, put them on a sheet pan in the oven to warm. Cut the foie gras into 6 slices, ideally just large enough to cover each steak.
  • 4. Put the slices on a plate, cover with plasticwrap, and allow them to come to room temperature.
  • 5. Peel the truffle with a small paring knife, chop the peelings fine, and cut the truffle into thin slices with a small knife, vegetable slicer, or truffle slicer.
  • 6. Just before you're ready to start sauteing, pat the steaks dry with papper towels.
  • 7. Put the clarified butter or tohter fat in a saute pan just large enough to hold the steaks in a single layer. Heat the pan over high heat until the butter ripples and barely begins to smoke. saute the steaks just long enough to brown them, 2 to 3 minutes on each side, so they stay very rare-they'll continue to to cook in the oven while you're making the sauce.
  • 8. Quickly transfer the steaks to a plate, put a foie gras slice on each one, and keep them in the warm oven. Pour the cooked fat out of the pan.
  • 9. Deglaze the saut'e pan with the Madeira, boil the Madeira down over high heat to about half, and add the concentrated broth. Boil the sauce down until it has a lightly syrupy consistency. If it gets too thick, thin it with a little water. Whisk in the 3 tablespoons of butter and the copped truffle peels and truffle slices.
  • 10. Simmer gently while stirring with a whisk about 1 minute. Season to taste with salt and pepper.

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THEHIPHOPCHEF Atlanta, United States Of America

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