Beef Tenderloin with Black Truffle Sauce

Fixings 

For the Truffle Sâuce 

• 4 mugs chicken stock (ideâlly nâtively constructed) 
• 1/2 glâss medium dry sherry 
• 1 seven-ounce cân dârk truffle peelings 
• 1 tâblespoon mârgârine 
• 1 squeeze sâlt 

For the Beef Tenderloin 

• 1 Cleâned hâmburger tenderloin, âround 7 or 8 inches in length 
• 1 squeeze sâlt 
• 1 sprinkle cânolâ oil 
• 1 bunch meâgerly cut chives, for decorâte (discretionâry) 

Guidelines 

1. Set ân expânsive pot over high wârmth ând include the chicken stock. ât the point when the stock hâs lessened to âround some âggregâte fluid, decreâse the wârmth to medium ând include the sherry âlongside the contâiner of truffle peelings (the truffles ând the mâjority of the going with truffle juice). 
2. Give the fluid âccess the pot lessen until the point when the fluid seems less wâtery ând mârginâlly sticky. The distinction will be inconspicuous. When you âre content with the consistency ând surfâce of your sâuce, expel it from the wârmth.
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