Maderia Black Truffle Jus Food

SAUCE PéRIGUEUX

Steps:

• Bring the reconstituted Demi-Glace Gold® to a simmer over low heat in a small saucepan.  Add the truffles, brining liquid, and Madeira and simmer for 1-2 minutes.
• Whisk in the butter and season to taste with salt and pepper.

MADEIRA TRUFFLE SAUCE

Steps:

• Melt the butter in a saucepan and add the shallots. Cook gently over low heat for about 2 minutes, until the shallots are soft but not brown.
• Add the Madeira, bring the mixture to a boil and reduce it by half to concentrate the flavor. Mix in the demiglace, return the mixture to a boil and add the dissolved potato starch and salt and pepper to taste.
• Just before serving, add the chopped truffles and Cognac. Bring the mixture to a boil, cover tightly to prevent the aroma from evaporating and serve as soon as possible with the truffled potatoes Sarladaise (see recipe) or with meat.

MADERIA BLACK TRUFFLE JUS

Steps:

• * In a saucepan, bring to the boil the reserved juices from the beef pan with the Madeira and beef broth (stock). * Simmer gently until reduced by half. Add the finely chopped truffles (if using them), and bring back to simmering for 2 minutes. * Take the pan off the heat and add a knob of butter. Shake the pan gently until the butter melts and gives a shine to the sauce. * Season to taste.