let's get to it
how to make
Serves: 8-10
- 2kg grass fed beef sirloin
- 6 venison sausages
- 150g chestnuts, cooked
- 1 onion, finely diced
- 50g butter
- 2 tbsp Black Truffle Sauce
- 1 tbsp chopped thyme
- 4 sprigs of rosemary
- 4 cloves garlic
- 2 tbsp olive oil
- 1 tsp Flaked Black Truffle Sea Salt
- 1 shallot, finely diced
- 1 tbsp black truffle sauce
- 1 tsp cracked black peppercorns
- 1 tsp green peppercorns
- 50g butter
- 50ml Madeira wine
- 150ml double cream
DON'T MISS OUT