Login to Save Like

Ingredients

• 1 center-cut beef tenderloin (2 pounds; trimmed weight 1¾ pounds)
• Salt and freshly ground pepper
• Grapeseed or peanut oil
• 1 teaspoon rendered duck or goose fat or clarified butter
• 1 tablespoon minced shallots
• 3 tablespoons dry Madeira or imported ruby Port
• ½ cup demi-glace (storebought or homemade—page 406) or 1½ cups unsalted meat stock reduced to ½ cup
• 1½ ounces creamy Roquefort cheese
• 3 tablespoons unsalted butter, plus more if necessary
• 2 tablespoons crème fraîche or whipped heavy cream
• 2 tablespoons lightly toasted pine nuts
• 2 tablespoons lightly toasted walnut pieces
• 2 tablespoons lightly toasted sliced blanched almonds
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 cups dry white wine
• ¼ cup finely chopped jambon de Bayonne, prosciutto, or Serrano ham
• ¼ cup crumbled dried cèpes, rinsed
• 2 tablespoons finely chopped shallots
• ⅔ cup dry Madeira
• 1½ cups demi-glace (storebought or homemade—page 406), prepared with the addition of 2 chopped plum tomatoes
• 1 medium canned truffle, finely diced, and the truffle liquor, optional
• 2 to 3 tablespoons unsalted butter, cut into small pieces
• Salt and freshly ground pepper

Description

Chow