Here we have a very special ingredient, the succulent halibut cheek.  It is further enhanced by barding (or studding) with batons of perigord black truffle and slow poached in duck fat.  By folding in black truffle butter to the already decadent sweet corn we create an...

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Tenderloin Of Beef With An Assortment Of Sunchokes, Horseradish Cream & Beef Jus

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© Chef Perry Pollaci.