Waygu Beef Tenderloin with Smoked Pear and Truffle Demi-Glace

Wagyu Beef tenderloin a Japanese-style of beef, and the most tender cut you can get. Slightly springy, delicately marbled, it is a rare find these days, but a worthy one.

• ½ gallon beef or veal stock/broth
• ½ bottle red wine
• ½ ounce shaved truffles, or other wild mushroom (Chef Perry brought a Bear’s Tooth mushroom, a forage   mushroom that grows on the sides of trees.)
• 2 Anjou pears, cored and unpeeled
• 3 cups applewood chips
• 1 cup white onion, finely diced
• 2 Tbsp butter
• 2 cups Arborio rice
• 1 gallon chicken stock
• 1 cup chanterelle mushrooms