Fillet poached in truffle jus

Creation by Ronald van der Donk, Hotel New York, Rotterdam, the Netherlands.

Fillet poached in truffle jus

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!







beef stock



truffle tapenade



summer truffle




Preparation method

  • Trim the fillet and cut a tournedos from the centre cut.
  • Bind the tournedos with butcher's twine, leaving a large loop of string
  • Reduce the beef stock by half and then add the truffle tapenade.
  • Lay a wooden spoon across the top of the pan and tie the tournedos to the handle so that it does not touch the bottom of the pan. Poach the tournedos for four to five minutes.
  • Place the tournedos on a plate and cover with foil. Allow to rest for five minutes.
  • Reduce some of the stock with the demi-glace and mount with cubes of cold butter.
  • Pour some of the sauce over the meat and garnish with slices of summer truffle.

Serving suggestions

  • As a main course that is part of a full course dinner. Serve with different steamed vegetables and components of potato.
  • Pairs well with shellfish such as king prawns and lobster. 

Previous page