So, I'm dying to recreate the NCL version of the Perigord sauce from Le Bistro (menu item below)
Filet de Boeuf Rossini* $49 Beef Tenderloin, Foie Gras, Fondant Potato, Mushrooms, Périgord Sauce ($10 Dining Package Supplement)rom Le
The sauce I had was very dark, rich, and delicious. Does anyone happen to know the recipe? I can google a few results and the ingredients vary wildly in wine type, shallots or no shallots, creme or butter or neither, demi or veal stock, etc etc.
Tim