Recipes: Filet de bœuf flambé à la sauce crème de truffe
Component : one tenderloin per person, 10 cl of truffled-Cognac, 30 gr of pieces of truffles, 50 cl of cream, low in fat, salt et pepper.
Réalisation: Add salt and pepper on the tenderloin, cook them in a hot stove, heat up the truffled-Cognac, flambé the tenderloin once they are cooked. In the same time, prepare the cream sauce. Reduce it with the pieces of truffles, add salt and pepper but not too much. Dish with baked potatoes and the cream sauce. Spray the meat by deglacing the stove.