Semi Perigourdine Sauce Recipes

SEMI-PERIGOURDINE SAUCE

Steps:

• Chef's Note: About the truffles. You want to use truffles that come preserved in a jar. Save the peelings, and about 2 teaspoons of the liquid from the jar.
• Melt the goose fat in a reduction pan over low heat.
• Add the shallots and continue to cook until they are softened.
• Chef's Note: Don't let the shallots brown... just softened over low heat.
• Add the truffle liquid, the peel, the madeira, beef stock, tomato paste, and veal glaze.
• Stir and simmer over low heat for about 15 minutes.
• Remove from the heat and strain through a fine mesh strainer.
• Chef's Tip: Use a wooden spoon and press against the sauce to "push" it through the strainer.
• Wipe out the reduction pan, and return the strained sauce to the pan.
• Add the salt and pepper
• Add the sliced truffle, and bring the sauce to a light boil.
• Immediately reduce to a low simmer, and allow the mixture to reduce by a third.
• Chef's Note: The reduction will take about twenty minutes.
• Remove from heat, stir in the butter and parsley.
• Add to a sauceboat, and serve while still warm. Enjoy.
• Keep the faith and keep cooking.

FILET OF BEEF WITH SAUCE PERIGOURDINE

Steps:

• Put a large saucepan over medium heat, then add some olive oil and the shallots. Sprinkle with salt and cook until caramelized, about 5 minutes. Add red wine, beef stock, beef scraps, garlic halves, onion and parsley stems and cook until the red wine has reduced by half.
• Add vegetable oil to a large cast-iron skillet and heat over high heat until smoking. Sprinkle the beef filet with salt and pepper on both sides and place in skillet. Once the first side is seared, turn over, then add butter, thyme and smashed garlic cloves to the pan and baste until the steak reaches the desired doneness.
• Strain the sauce, pour over the steak and top with truffle slices. Serve immediately.