Château l’Evangile
Accompanied by Roast beef with truffles
By Marie-Caroline Malbec
Ingredients
1.5 kg piece of beef fillet for roasting
1 clove garlic
1 fresh truffle weighing 50 g (in season from December to mid-March) or PEBEYRE preserved truffle.
80 g butter
Balsamic vinegar
Thyme
Salt and pepper
For 4 persons Preparation time: 30 min | Cooking time: 20 min
Make incisions in the beef and insert slivers of the truffle.
Tie up the fillet and brown it over high heat on all sides to from a crust.
Finish cooking in the oven for 10 to 15 minutes at 180°C (gas mark 4) with a whole unpeeled clove of garlic and a sprig of thyme (just for flavour, remove later).
Mix the softened butter with a few drops of balsamic vinegar, the rest of the coarsely chopped truffle, and some salt and pepper.
Deglaze the roasting pan with 100 ml of water, add the butter gradually, whisking constantly to ensure that it emulsifies.
Serve the meat cut into slices on a hot serving dish with a little sauce, serve the remaining sauce separately.
