Beef Filet with Black Truffle and Cognac Sauce
Developed for Molesini Wine Club Valentine wine shipment, this recipe is included with the wine so members can make the dish to enjoy during their virtual wine tastings. A perfect romantic entree.
Beef Filet with Black Truffle and Cognac Sauce
Serves 4
2 cups (475 milliliters) beef broth
2 sprigs fresh thyme
6 peppercorns
salt and pepper
28 ounces (1.8 pounds, 800 grams) beef filet cut into 4 medallions and tied with string
3 tablespoons (45 milliliters) cold butter, divided
1 shallot, finely minced
1.2 ounces (35 grams) black truffles, diced
¼ cup (59 milliliters) cognac
2 teaspoons (7.4 milliliters) cornstarch dissolved in 2 tablespoons cold water
Directions
Place broth, thyme, and peppercorns in a saucepan and bring to a boil. Reduce to just under 1 cup (236 milliliters), approximately 15 minutes. Strain and set aside.
Lightly salt and pepper both sides of the filets 30 minutes before cooking. Melt 1 ½ tablespoons (22 milliliters) butter in a cast iron or heavy-duty skillet over medium-high heat. When foam subsides, add beef and cook for 2 minutes for rare, 3 minutes for medium rare. Turn and sauté an additional 2 minutes. Remove to a plate and tent with foil.
Reduce heat to medium. Drain all but a spoonful of fat from the pan and add the shallot. Sauté until tender, about 3 minutes. Add the truffles, stir, then pour in cognac and light with a match, averting your eyes. When flames subside, whisk in reduced and strained beef broth, stirring until smooth. Whisk in the remaining cold butter. When sauce has emulsified, whisk in enough cornstarch to thicken, then add beef and warm on both sides for a minute or two. Plate and spoon sauce over the beef.
About Molesini Wine Club
This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
