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

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