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Fabio Viviani Recipe – “A Slice of Piedmont”
Black Truffle Tenderloin with hazelnut vinaigrette & arugula salad
Black Truffle Cream
150g black truffle 600g h2o
3g xanthan gum
25g white wine vinegar
Clean the truffles and grate them with a microplane. Combine with butter in a vacuum bag, cook at 140 degrees for 30 min. Add the other ingredients and blend until you have a stable emulsion.
White wine vinegar 100g
Hazelnut oil 50g
Evo oil 150g
Salt to taste
Black pepper to taste
Combine all ingredients and whisk together until consistent.
Filet of Beef
7oz Beef Tenderloin
Salt & pepper
Season filet of beef with salt & pepper 5-10 minutes prior to cooking. Heat pan to medium heat with oil. Place filet in the pan sear until golden brown on all sides. Add thyme, whole garlic & butter, baste for 2-3 minutes. Remove filet from pan and let rest on wire heat rack and let rest for 5 minutes. Slice to serve Piedmont style.