Beef Tenderloin with Black Truffle Steak Sauce
Ingredients
- For the Truffle Sauce
- 4 cups chicken stock (preferably homemade)
- 1/2 cup medium dry sherry
- 1 seven-ounce can black truffle peelings
- 1 tablespoon butter
- 1 pinch salt
- For the Beef Tenderloin
- 1 Cleaned beef tenderloin, about 7 or 8 inches long
- 1 pinch salt
- 1 splash canola oil
- 1 handful thinly sliced chives, for garnish (optional)
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