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

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Linus' "Great Pumpkin" Truffles
Categories: Chocolate, Candy, Nuts, Dairy
Yield: 35 servings

8 oz Top quality 70% bittersweet
- chocolate; fine chopped
1/2 c Heavy cream
2 ts Light corn syrup
7 ts Pumpkin spice blend *
1 tb Salted butter, softened
1 c Dutch process cocoa powder
6 oz Toasted pecans; fine
- chopped

* In a small bowl make the pumpkin spice blend by
sifting together 1 tablespoon cinnamon, 1 tablespoon
ginger, 1/2 tablespoon nutmeg, and 1/2 teaspoon
allspice. Set aside.

Put chocolate into a large heatproof bowl. Bring the
cream, the corn syrup and the 7 teaspoons of the pumpkin
spice mix to a light boil in a small saucepan over
medium-high heat; pour over the chocolate in bowl. Let
stand 5 minutes, then gently stir until smooth. Add the
softened butter and stir gently until it is fully
incorporated. Let stand uncovered to cool, stirring
occasionally to keep a skin from forming.

When the ganache has cooled to the consistency of
toothpaste, scrape it into a pastry bag fitted with a
1/2-inch plain tip. Pipe 1-inch-diameter mounds spaced 1
inch apart on a parchment paper-covered baking sheet. To
pipe the mounds, hold the pastry bag at a slight angle
and allow the tip to touch the parchment as you begin to
pipe. Once you have formed the mound, stop squeezing and
lift the tip straight up, leaving a small tail on the
top of each mound, like a hershey’s kiss. You can also
use a spoon and drop small mounds of ganache onto the
baking sheet. Let the truffles harden at room
temperature for a couple of hours (or in the
refrigerator for 15 minutes), until they are hard enough
to roll with your hands.

Place the cocoa powder, and the chopped pecans in
separate bowls.

Roll each cooled ball of ganache between the palms of
your hands to form into a sphere and to soften the
outside of the ball. Immediately drop them into the
"topping" bowl of your choice, and roll them around with
a fork or spoon to evenly coat the ganache with either
the cocoa or nuts. Move to a parchment covered sheet
tray, then to the fridge for about 15 minutes to set.
Recover any extra cocoa and minced nuts for future use.

SERVES: 30-40 truffles

RECIPE FROM: https://food52.com

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