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

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

Title: Isaac Mizrahi's Mushroom Truffle Spaghetti
Categories: Pasta, Vegetables, Mushrooms, Herbs, Dairy
Yield: 12 servings

3 tb Extra-virgin olive oil
2 tb Unsalted butter
1 lg Onion; in matchsticks
4 cl Garlic; minced
8 c Mushrooms; cleaned, washed,
- sliced
Salt
2 tb Fresh sage; minced, divided
1 1/2 c Chicken stock
1 lb Spaghetti
2 1/2 tb Truffle paste
1/3 c Cream
Salt & fresh ground pepper

Boil water with plenty of salt for the spaghetti.

Over medium-high heat, in a large frying pan, heat oil
and butter. Saut onion for 2-3 minutes, until opaque.
Add minced garlic, and cook for about one minute,
stirring constantly, being careful not to burn it. Mix
in mushrooms. (It may seem like a lot in the pan, but
the mushrooms will reduce eventually. Also if it seems
like the oil and butter are absorbed too quickly by the
mushrooms, dont worry, add another tablespoon or so of
olive oil). Cook 3-5 minutes, adding a pinch of salt in
the last stages.

Add half of the sage, increase to high heat and add
chicken stock. Bring to a boil, then reduce heat and
simmer for 8 minutes.

At this point, drop the spaghetti into the boiling water
and cook for 8 minutes. Note: Do not cook it for the
recommended 12 minutes, because it should be undercooked
when it goes into the ragu.

After the mushroom mixture has been simmering for 5
minutes, add truffle paste and simmer for another
minute. Add cream and simmer 2 minutes.

Pull the pasta from the cooking water with tongs,
placing it directly into the sauce. Add remaining sage,
salt and pepper to taste and simmer for 2 more minutes.
If the ragu seems dry, add some of the starchy pasta
cooking water as needed. Serve immediately and garnish
each bowl with freshly grated Pecorino Romano.

Serves: 4 servings

RECIPE FROM: https://www.rachaelrayshow.com

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... 75% of statisticians are 90% confident 52% of the time.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)