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Beef Filet with Black Truffle and Cognac Sauce

Meats Sally Uhlmann 2/25/22 Meats Sally Uhlmann 2/25/22

Beef Filet with Black Truffle and Cognac Sauce

Developed for the Molesini Wine Club

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This requires sturdy kitchen shears and a meat cleaver. Cut along both sides of the backbone and discard or save for stock. Cut the breastbone deep enough so you can use your palm to flatten the turkey. Trim any excess fat from the turkey and cut off

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