FILET OF BEEF WITH SAUCE PERIGOURDINE

Filet of Beef with Sauce Perigourdine image

Provided by Marc Murphy

Time 50m

Yield 4 servings

Number Of Ingredients 14

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Olive oil, for cooking
8 shallots, peeled and sliced
Salt and pepper
One 750-milliliter bottle red wine
1 quart beef stock
1 quart beef scraps
1 head garlic, halved (with skin on) plus 2 cloves, peeled and smashed
1 yellow onion, cut into chunks with skin on
Stems from 1 bunch fresh parsley
Vegetable oil, for cooking
Four 8- to 10-ounce pieces filet mignon
2 tablespoons butter
1 bunch fresh thyme
One 8-ounce can truffle peelings or a whole black truffle

Steps:

Put a large saucepan over medium heat, then add some olive oil and the shallots. Sprinkle with salt and cook until caramelized, about 5 minutes. Add red wine, beef stock, beef scraps, garlic halves, onion and parsley stems and cook until the red wine has reduced by half.
Add vegetable oil to a large cast-iron skillet and heat over high heat until smoking. Sprinkle the beef filet with salt and pepper on both sides and place in skillet. Once the first side is seared, turn over, then add butter, thyme and smashed garlic cloves to the pan and baste until the steak reaches the desired doneness.
Strain the sauce, pour over the steak and top with truffle slices. Serve immediately.