Matured beef tenderloin with truffle and roasted pumpkin | Taste France Magazine
A deeply comforting dish, full of character and texture
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Ingredients
- 16 oz 30 days matured beef tenderloin
- 3 1/2 oz Button mushrooms
- x 2.00 Traditional Shallots
- 2 lbs Pumpkin
- 1 oz Périgord Black Truffle
- 2 cups Isigny Crème Fraîche & Bresse Crème Fraîche PDO
- 1 tbsp Charentes-Poitou Butter PDO
- 2 tbsp White wine
- 2 tbsp Groundnut oil
- 2 Tbsp Vallée des Baux-de-Provence Olive Oil PDO
- Salt and ground pepper
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