Ingredients for Périgueux sauce:
- 250 ml of veal stock
- 10g flour
- 1 shallot
- 2 mushrooms
- 10g black truffle
- 20g butter
- 1 dash of brandy
Ingredients for beef tenderlion:
- 4 pieces of beef tenderloin of 170g each.
- Périgueux sauce
- Olive oil
Périgueux sauceIn a hot frying pan, add the butter and the shallot cut into small pieces. Also cut the mushrooms into small pieces and add them to sauté them.
Then add the flour to the frying pan and cook over a very low heat.
Then add the veal stock and turn up the heat until it starts to boil.
Chop the black truffle and add it to the frying pan, then turn off and remove from the heat.
Now we have the sauce ready to add to our dishes, mainly meat dishes.
Recipe beef tenderloin
Heat the griddle pan with olive oil, and meanwhile, salt and pepper the pieces of beef tenderloin.
Then add the meat to the griddle over a medium heat and cook to the desired doneness.
Meanwhile, heat the Périgueux sauce in a separate saucepan.
Finally, plate the beef tenderloin and add the Périgueux sauce. Serve with grilled vegetables, salad, etc. according to taste.