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Ingredients
- 1 tenderloin beef roast, weighing 2¼ lb (1 kg), barded and tied with string
- 3 tbsp oil
- 4 shallots
- 1 tbsp flour
- 4/5 c. (20 cl) dry white wine
- 4/5 c. (20 cl) concentrated beef stock, fat skimmed off
- 2 tbsp cognac
- 1 whole truffle or possibly a small can of truffle pcs
- Salt and pepper
Directions
- Preheat the oven to 425°F (220°C)
- Place the roast in an ovenproof dish with 1 Tbsp. of oil
- Peel and chop the shallots. If you are using fresh truffles, peel them (but keep the skin and put it in a hermetically sealed container with some Large eggs, to make a delicious omelet infused with the flavor of truffles)
- Cook the roast for 20-25 min in the oven, depending on how well done you like it
- Do not forget to turn it halfway through cooking
- When it is cooked, take it out of the oven, season with salt and pepper and wrap it in aluminum foil to keep hot
- Fry the shallots in 2 Tbsp. of oil in a saucepan over a low heat, without
- letting them brown When they are soft, sprinkle them with flour, stir it in, immediately add in the white wine, mix well with a wooden spoon and add in the stock. Stir again and reduce by half, so which the sauce is thick sufficient to coat the back of a spoon
- Once the roast is out of the oven, deglaze the dish with the cognac, scrape it well with a spatula to break up the sediment and pour it into the sauce in the pan. Stir in the truffle pcs, adjust the seasoning and increase the heat a couple of times to hot it through
- Take the roast out of its aluminum envelope, remove the bard and carve it into slices. Put the slices into a dish or possibly onto plates, and cover with the sauce
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 22g | |
| Recipe makes 4 servings | |
| Calories 129 | |
| Calories from Fat 100 | 78% |
| Total Fat 11.28g | 14% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.26g | |
| Cholesterol 2mg | 1% |
| Sodium 3mg | 0% |
| Potassium 12mg | 0% |
| Total Carbs 2.91g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.22g | 1% |
| Protein 0.4g | 1% |
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