Name: Filet of Beef en Roulade with Black Truffles
Ingredients: Cut the filet lengthwise about 3/4 inch in and unroll to form rectangle (or ask your butcher to prepare the beef for a roulade). Chop together the truffles, chervil, tarragon and parsley. Add salt and pepper to taste. Spread mixture on beef and roll back to original shape, tying with string.; Sear the meat in a seasoned or nonstick ovenproof pan over high heat, browning slightly, for 1-2 minutes, turning frequently to seal in juices. Heat oven to 500Â°F. Bake the meat for 20-25 minutes (for medium). Remove; cover with foil to retain heat. Reserve juices.; In a saucepan, bring the veal stock, wine and Port to a boil; reduce by half. Adjust seasoning. Add meat juices. Sauce can be further reduced, or thickened with cornstarch to proper consistency. Slice meat to about 2 inches thickness to serve; drizzle with sauce.