Instructions: This is a sauce for beef tenderloin or other broiled steak.

Melt butter and blend in flour. Cook and stir until the roux takes on a little color. Add gradually the beef consomme, white wine, and tomato puree and stir until the sauce thickens. Cover the pan and simmer for 1/2 hour. Add the truffle, finely chopped, mushrooms, and Madiera. Heat without boiling and serve.

This recipe is derived from the kitchen of the Hotel Cr"-Magnon, in Les Eyzies-de-Tayac. The hotel is situated in the rock shelter of Cr"-Magnon, the site where, in 1868, Eduard Lartet discovered the remains of a human that has subsequently become the type specimen for Homo sapiens, the Cr"-Magnon Man. These remains are over 40,000 years old.

CHAMBERLAIN, Samuel
Bouquet de France
Gourmet Distributing

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