Beef Fillet with Périgueux (Périgord) Sauce

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Ingredients

Serves 4

• 1 tenderloin beef roast, weighing 2¼ lb (1 kg), barded and tied with string
• 3 tbsp oil
• 4 shallots
• 1 tbsp flour
• 4/5 cup (20 cl) dry white wine
• 4/5 cup (20 cl) concentrated beef stock, fat skimmed off
• 2 tbsp cognac
• 1 whole truffle or a small can of truffle pieces
• Salt and pepper

Preparation

• Preheat the oven to 425°F (220°C)
• Place the roast in an ovenproof dish with 1 tablespoon 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 eggs, to make a delicious omelet infused with the flavor of truffles)

To cook the tenderloin

• Cook the roast for 20-25 minutes in the oven, depending on how well done you like it
• Don't 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 warm

To make the Périgueux sauce

• Fry the shallots in 2 tablespoons 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 the white wine, mix well with a wooden spoon and add the stock. Stir again and reduce by half, so that the sauce is thick enough 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 pieces, adjust the seasoning and increase the heat a couple of times to warm it through

Presentation

• Take the roast out of its aluminum envelope, remove the bard and carve it into slices. Put the slices into a dish or onto plates, and cover with the sauce

Suggestion