Wine Sauce Au Perigord
|Chicken liver||2 Tablespoon|
|Truffle||1 Small, minced|
|Port||1⁄2 Cup (8 tbs)|
|Beef broth||1 1⁄2 Cup (24 tbs)|
Blend pate, truffle and port together.
Mix cornstarch and 2 tablespoons water.
Cook beef broth with reserved pan drippings for 3 to 5 minutes.
Blend pate, cornstarch and broth mixtures, stirring constantly, until thickened.
Place fillet on large oval platter; slice in 1/2-inch slices.
Garnish with watercress.
Spoon sauce over each slice to serve.