Filet De Boef – Beef Lummox

Preheat oven to 300 °C. Place the Reindl in the oven.

Brush meat with butterfat, sprinkle with pepper and place in hot Reindl. Reduce oven temperature to 240 °C. Roast the meat for 16 minutes (2 minutes per 100 g), basting occasionally. After 8 min. roasting time season the meat with salt. Cover the meat with aluminum foil and rest for 10 min (with the oven door open and the oven off).

In the meantime, cook the sauce. Boil 1 liter of glace de viande (concentrated meat or bone broth) with Madeira, truffle jus and the chopped truffles until you have a dark brown, glossy sauce.

Season again with salt and freshly ground pepper to taste.

Carve the meat and bring to the table with the sauce.

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