ROASTED WAGYU BEEF STRIPLOIN BLACK TRUFFLE SAUCE, SEASONAL VEGETABLES

Black truffle sauce:

- Black truffle sauce

- 300 ml porto wine 

- 200 ml cognac

- 50 ml sherry vinegar

- 100 gr shallots, chopped

- 30 gr black truffle, chopped

- 1 litre fond de veau

Warmed vegetables:

Calotte, broccoli, zucchini, young corn

1. Sautè shallots and truffle with butter then add the sherry vinegar. 

2. Add porto and cognac

3. Add fond de veau

4. Served with warm vegetables and roasted beef. 

Enjoy your cooking with your loved one

Sumber majalah:  Exquisite taste, February-April 2014