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wednesday 22 August 2018  
Home > Beef Fillet with Périgueux (Périgord) Sauce recipes
01.01.2003 -in course - beef

Beef Fillet with Périgueux (Périgord) Sauce

« Périgueux sauce is a famous symbol of Aquitaine gastronomy and, rather than overwhelming us with ingredients, it is much lighter than you might think, since it is made almost exclusively from truffles! This makes it an extremely special dish that is not to be missed » 
Type Main course - beef - roast beef - beef fillet - truffle - white wine - cognac - party dish
Level of difficulty easy
Preparation time 30 to 40 minutes
Origin France - Aquitaine - Périgord
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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


  • 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


  • 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


For an even more pronounced truffle flavor, insert a few slivers of truffle into the roast before barding it, and let it rest for 12 hours. Try it - it's absolutely magnificent!

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See Also :
Beef recipes  Beef recipes
Beef fillet recipes  Beef fillet recipes
Recipes with Cognac (french alcohol)  Recipes with Cognac (french alcohol)
french food recipes (french cuisine)  french food recipes (french cuisine)
Main courses recipes  Main courses recipes
Main dishes recipes  Main dishes recipes
Party food recipes  Party food recipes
Roast beef recipes  Roast beef recipes
Truffles recipes  Truffles recipes
white wine recipes  white wine recipes
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