The ‘Pays du Grand Bergeracois’ in the heart of the « Périgord Pourpre » (so-called because of the colour and predominance of its vines) is known far and wide for its exceptional gastronomy. The truffles, foie gras, confit, magret, cèpes and myriad of other delights which laden down Périgourdin tables are renowned world-wide.

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Ingredients • 4 double tenderloin steaks • 10cl meat stock • 150g butter • 250g fresh Morilles mushrooms • 25cl double cream • 1 glass Port • 1 teaspoon mustard • 2 finely chopped shallots • 1 teaspoon truffle juice • Coarse sea salt and roughly ground black pepper	Périgourdin Tenderloin Steak
Method Leave dried Morilles to soak in 25cl to 30cl of water for 24 hours. Wash fresh Morilles very carefully several times and cut in two to make sure they are free of sand. Simmer in a little water for 15 minutes and drain. Brown the shallots in a little butter in a sauté pan, add the Morilles, mustard and cream, mix and leave to cook over a gentle flame until smooth but not too thick. Add salt to taste. Pan-fry the steaks in butter until browned and cooked according to taste (do not prick with a fork to turn them over as running blood toughens the meat). Put in the oven to keep warm. Deglaze the pan with the port to collect the juices, add the 10cl of condensed meat stock and a little further stock in order to be able to reduce, then add the truffle juice. Little by little beat in 75g of butter, off the heat, to bind the sauce. Season according to taste. Pour the sauce over the tenderloin steaks and scatter the Morilles mushrooms around the meat. Serve with an excellent Burgundy.
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