Pan-fried fillet of beef with red wine sauce and truffle butter from The Tante Marie's Cooking School Cookbook: More Than 250 Recipes for the Passionate Home Cook (page 245) by Mary S. Risley

  • beef tenderloin
  • brandy
  • Show all ingredients...

  • EYB Comments

    Can substitute fresh herbs of your choice for black truffles.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Potato gratin ; Mashed potato gratin with truffle oil [Jerry DiVecchio]

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

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    Can substitute fresh herbs of your choice for black truffles.

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