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Roasted Tenderloin with Black Truffle Sauce


For 4 servings:


For the meat
1kg Angus 200-days grain-fed tenderloin
Olive oil
Sea salt and freshly cracked pepper

For the sauce
200ml red wine
Freshstock veal or chicken stock, defrosted
100ml port wine
50ml balsamic vinegar
50ml black truffle sauce
30ml brandy
30g sugar
20g chopped black truffle
A dollop of butter

Cooking Method

For the sauce
  1. On high fire, caramelise the sugar and add balsamic vinegar. Let it reduce for a minute.

  2. Add in veal or chicken stock followed by red wine, port wine and brandy.

  3. Season with salt and black pepper. Let it reduce for about 8 minutes.

  4. Add a dollop of butter followed by truffle juice and chopped truffle.

For the tenderloin

  1. Marinate meat with oil and pepper 4 hours before cooking.

  2. Salt the tenderloin just before cooking.

  3. On medium-high heat, sear the beef all around on a pan for about 12 minutes on each side.

  4. Butter a baking tray or roasting pan and roast the beef at 250°C, top & bottom heat for 10 to 12 minutes to achieve medium doneness.


Recipe by Chef Jeremy Choo & La Galerie De Dietrich

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