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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Thin Slices of Beef w/Truffles & Spinach   
    Categories: Beef, Mushrooms, Greens, Dairy   
         Yield: 4 Servings   
       
         4    (6 oz ea) filets of beef   
              Salt & fresh ground pepper   
     1 1/2 tb Virgin olive oil   
         4 tb Unsalted butter   
      
   MMMMM--------------------------SPINACH-------------------------------   
         1 lb Fresh spinach; stemmed,   
              - cleaned   
         3 tb Unsalted butter   
         1 cl Garlic; peeled   
              Salt & fresh ground pepper   
      
   MMMMM--------------------------TRUFFLES-------------------------------   
       1/4 c  Heavy cream   
        14 tb Unsalted butter   
     1 1/2 oz Black truffles; thin sliced   
         7 tb Truffle juice   
       3/4 c  Veal stock   
       
     In this elegant French preparation, truffles are layered   
     between slices of beef fillets set upon a bed of sauted   
     fresh spinach. The chef prefers the use of fresh   
     truffles, but in this case they were not in season;   
     preserved jar truffles were substituted.   
        
     PREPARATION: In a large skillet, heat 3 tablespoons   
     butter. Add the spinach and the garlic; stir over medium   
     high heat. Season with salt and pepper, continuing to   
     cook until moisture rendered from the spinach has   
     evaporated. Drain well and keep warm. In a small   
     saucepan, melt 14 tablespoons butter; add the heavy   
     cream. Stir to blend, then pour over sliced truffles.   
        
     Season beef filets with salt and pepper. In a large   
     skillet over medium high heat, heat 4 tablespoons butter   
     to very hot; saute beef filets 3 minutes on each side.   
        
     Remove filets from the skillet; discard fat and deglaze   
     skillet with truffle juice. Cook until reduced by half,   
     then add veal stock and continue to cook for a few   
     minutes longer. Add 2 large spoonfuls of cream from the   
     sliced truffles to this mixture; stir to blend. Remove   
     from heat.   
        
     TO SERVE: Place a mound of spinach in the center of each   
     serving plate. Cut filets into thin medallions and   
     arrange on top of spinach. Layer truffle slices between   
     filet slices. Spoon sauce over all. Season to taste with   
     salt and pepper.   
        
     Serves 4   
        
     Chef Roger Verge: Moulin des Mougins; Mougins, France   
        
     From: http://www.recipelink.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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