2285 Filet de Boeuf à la Russe

Poélé the fillet, allow it to cool thoroughly then trim it and cut into even slices.

Remove the fat from the juices from the cooking, pass the juices through a fine strainer, reduce till thick and gelatinous and add some chopped truffle. Coat the slices of fillet with this sauce and place to cool thoroughly in a refrigerator.