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
 
MMMMM

.... "To invent you need a good imagination and a pile of junk." Thomas Edison
--- MultiMail/Win v0.52
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

.