This is a sauce for beef tenderloin or other broiled steak. Melt butter and blend in flour. Cook and stir until the roux takes on a little color. Add gradually the beef consommé, white wine, and tomato pureé and stir until the sauce thickens. Cover the pan and simmer for 1/2 hour. Add the truffle, finely chopped, mushrooms, and Madiera. Heat without boiling and serve. This recipe is derived from the kitchen of the Hotel Crô-Magnon, in Les Eyzies-de-Tayac. The hotel is situated in the rock shelter of Crô-Magnon, the site where, in 1865, Eduard Lartet discovered the remains of a human that has subsequently become the type specimen for Homo sapiens, the Crô-Magnon Man. These remains are over 40,000 years old. CHAMBERLAIN, Samuel Bouquet de France Gourmet Distributing Corporation. New York. MM Format and additional comments by John Hartman, Indianapolis, IN