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Lamb fillet in truffle crust, Périgueux sauce & black truffle
4
Convives
30
Préparation (min.)
25
Cuisson (min.)
Ingrédients
- 2 lamb fillets (about 400 g each)
- 1 all-butter puff pastry
- 20 g fine mustard
- 30 g black truffle pieces by Plantin
- 20 g fresh black truffle by Plantin
- 1 finely chopped shallot
- 20 g unsalted butter
- 200 ml brown veal stock
- 100 ml Madeira or port
- 1 egg yolk (for glazing)
- Fine salt
- Freshly ground pepper
The Excellence of Lamb Elevated by Truffle
The truffle-crusted lamb loin offers a beautiful combination of tender, pink meat and a delicately fragrant crust. This recipe highlights the product with a good balance between the finesse of the lamb, the crispiness of the pastry, and the aromatic intensity of black truffle.
The black truffle Périgueux sauce, rich and elegant, complements the dish with a silky texture and typical woody notes of great regional recipes. Ideal for a festive table or a more refined dinner, this lamb loin with Périgueux sauce captivates with its generous yet always controlled character.
This preparation honors the classic pairing of tender meat and truffle, in an accessible version that is full of character. The black truffle lamb loin thus becomes a wonderful option for those seeking an elegant, flavorful recipe that stays true to the spirit of French cuisine.
The black truffle Périgueux sauce, rich and elegant, complements the dish with a silky texture and typical woody notes of great regional recipes. Ideal for a festive table or a more refined dinner, this lamb loin with Périgueux sauce captivates with its generous yet always controlled character.
This preparation honors the classic pairing of tender meat and truffle, in an accessible version that is full of character. The black truffle lamb loin thus becomes a wonderful option for those seeking an elegant, flavorful recipe that stays true to the spirit of French cuisine.
Cuisinez cette recette avec les produits Plantin
Préparation
Searing the Lamb
Season the lamb fillets with salt and pepper. Quickly sear them in a hot pan with a bit of butter to color all sides. This first step helps develop the juices and preserves tender meat after cooking. Set the meat aside and let it cool completely before continuing with the truffle crusted lamb fillet recipe.
Preparing the Truffle Crust
Brush the cooled fillets with a thin layer of mustard. Mix the black truffle shavings with a portion of finely chopped fresh black truffle, then evenly distribute this mixture over the meat. Wrap each fillet in puff pastry and carefully seal the edges to create a regular, elegant, and well-filled crust, characteristic of a black truffle lamb fillet.
Cooking the Truffle Crusted Lamb Fillet
Preheat the oven to 190 °C. Place the fillets on a baking sheet lined with parchment paper, then bake until the pastry is golden and crispy. Monitor the cooking closely to keep the meat pink and juicy in the center. This step is essential for achieving a balanced truffle crusted lamb fillet that is both melting, crispy, and intensely flavored.
Making the Black Truffle Périgueux Sauce
While the lamb is cooking, sauté the shallot in butter, then deglaze with Madeira or port. Let it reduce before adding the brown veal stock. Simmer gently until you have a concentrated, glossy, and coating sauce. Finally, add a few pieces of black truffle to finish a Périgueux sauce that is deep, earthy, and perfectly matched with the lamb.
Astuce(s) du Chef Plantin
- Always let the meat rest before carving to preserve its juices.
- The Périgueux sauce should remain coating, never too reduced.
- Pair this dish with an elegant red wine (Pomerol, Saint-Émilion, Côte-Rôtie).
Pour aller plus loin
What cooking method for a successful lamb fillet?
The lamb fillet is ideally served medium-rare to retain its tenderness. Cooking in the oven at temperatures between 180°C and 200°C allows for a pink center while keeping a nicely browned crust. The ideal internal temperature is around 55 to 60°C.
What is a Périgueux sauce?
Périgueux sauce is a classic French gastronomy sauce made from a reduced veal stock, enriched with Madeira and black truffle. It traditionally accompanies noble meats like beef fillet or lamb.
Why does truffle pair so well with lamb?
Truffle has powerful, woody aromas that perfectly complement the richness of lamb. This combination is widely used in gourmet cooking as it enhances the meat while adding great aromatic depth.
Can a truffle lamb fillet be prepared for a festive meal?
Yes, this recipe is particularly suitable for festive meals like Christmas or a gourmet dinner. The lamb fillet is relatively quick to prepare, and the truffle adds a luxurious touch that transforms the dish into a true chef's recipe.
