Subj : 5/2 Nat'l Truffle Day - 2
To   : All
From : Dave Drum
Date : Wed May 01 2024 18:20:18

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

 Uncle Dirty Dave's Archives

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