Serves 6
Madeira Sauce
2 tbsp butter
2 tbsp flour
2 cups beef stock
1/2 cup Madeira wine
salt
pepper
1. Melt the butter over low heat. Add flour and stir until smooth.
2. Add stock and cook until thickened stirring constantly.
3. Stir in Madeira wine, salt and pepper to taste, and simmer about 5 minutes.
Tournedos La Rue
6 filets of beef (2 inches thick, trimmed of all fat)
3/4 cup butter
2 shallots (minced)
1/2 cup brandy
2 tbsp chopped tarragon
1 cup Madeira wine
1 1/2 cup Madeira Sauce (see above)
1 large white truffle, thinly sliced (optional)
salt
pepper
1. Saute filet slices in 1/2 cup butter as desired (rare, medium, well done).
2. Add shallots and saute 1 or 2 minutes.
3. Add brandy and flame it.
4. Place filets on a platter to keep warm. Add tarragon and 1/2 cup Madeira wine to sauce remaining in the skillet. Cook until sauce is reduced to 2/3 its original volume.
5. Add Madeira Sauce and bring to boil for 5 minutes. Season with salt and pepper.
6. Remove from heat and blend in remaining Madeira wine and 1/2 cup butter.
7. Place the sliced truffles on the filets (if using) and pour the sauce over.
Serve warm.
Great spread. I especially like the oysters St. James recipe.
Meatless Cobb Salad? Who would’ve imagined?
The nice thing about the Cobb presentation was we did it on a large platter. We included the meat, but everything was lined up in neat rows so the veges could pick and choose from the platter and toss it on their own plate. We only had one veg so it was not too much an issue. GREG
I don’t suppose you could suffer with black truffles.…
truffles and suffer do not belong in the same sentence! GREG