El Migñon A La Truffa Recipe
Grilled 6oz. Beef tenderloin topped with red wine and corn truffle sauce, au gratin potatoes and blanched asparagus. (or try black mole sauce)
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Ingredients
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Beef Tenderloin
Corn Truffle Sauce
Au Gratin Potatoes
Blanched Asparagus
Method
Preparation
- 1
- 2
- 3
Prepare Au Gratin Potatoes
Preheat the oven to 350°F (175°C). Slice the potatoes thinly and layer them in a greased baking dish. Pour heavy cream over the potatoes, season with salt and pepper, and top with grated cheese. Bake for 30-35 minutes until golden and bubbly.
- 4
Blanch the Asparagus
Bring a pot of salted water to a boil. Add asparagus and cook for 2-3 minutes until bright green and tender-crisp. Drain and plunge into ice water to stop the cooking. Drain again before serving.
Assembly
- 5
Plate the Dish
On a plate, place a serving of au gratin potatoes, top with the grilled beef tenderloin, and spoon the corn truffle sauce over the beef. Arrange blanched asparagus on the side. Serve immediately.
