Fillet of Parthenais beef
- 1 kg center-cut fillet of Parthenais beef
- 20 cl clarified butter
- 20 g butter
- Fleur de sel (salt)
- 100 g black or mixed peppercorns
To prepare the steaks
- Remove the chain muscle.
- Trim the center-cut fillet and remove all the nerve.
- Cut four tournedos weighing 160 to 180 g each and keep in the fridge until required. Keep the trimmings to make the sauce.
- 200 g beef trimmings
- 15 g black peppercorns
- 60 g shallots
- 2 cloves garlic
- 8 cl fine champagne cognac
- 10 g butter
- 10 cl double cream
- 30 cl beef jus
- Fleur de sel (salt)
- Freshly milled pepper
- 2 cl olive oil for cooking
Dice the beef trimmings. Crush the black peppercorns and pass through a sieve to retain only the coarser pieces.
Peel the shallots and slice them diagonally and evenly.
Heat a drizzle of oil in a frying pan and sear the beef trimmings.
Season with a few grains of fleur de sel (salt) and brown the pieces until they are lightly colored all over.
Add the crushed, unpeeled cloves of garlic, slices of shallot, butter and coarsely crushed peppercorns.
Sweat the ingredients, making sure that the pepper does not burn. Deglaze the pan with 5 cl of fine champagne cognac and reduce until dry.
Add the beef jus and leave the sauce to cook slowly on the edge of the hotplate, skimming it as often as possible so that the sauce becomes smooth and shiny. Remove the saucepan from the heat after cooking for 30 minutes and leave to steep for 15 minutes. Strain through a fine sieve into a clean bowl without pressing. Chill immediately. This is the base to make the pepper sauce.
To cook the steaks
Season the steaks with fleur de sel (salt), then coat with the coarsely crushed peppercorns.
Heat the clarified butter in a pan large enough to take the four tournedos.
When the butter is hot, start cooking by searing the first side of the tournedos, taking care not to pierce them.
Then sear them round the edges and finish with the other side. Add the butter three quarters of the way through and finish cooking the steaks by basting them with the foamy butter.
When they are cooked as wished, remove them from the pan and transfer them to a wire rack, turning them constantly. Drizzle with the cooking juices and place them on the stove top.
To finish the sauce
Deglaze the pan which was used to cook the tournedos with the rest of the cognac. Use a brush to detach all the juices and reduce until dry. Add the sauce base made earlier, bring to simmering point and leave to cook gently on the edge of the hotplate, skimming as often as possible.
Stewed potatoes with figs
Ingredients to serve 5 to 6 people
- 1 kg ratte potatoes
- 10 cl oil
- 250 g smoked streaky bacon
- 15 small spring onions
- 15 black semi-preserved figs
- 1 rounded tbsp flour
- 1 glass white while
- 1⁄2 litre chicken stock
- 1 small bouquet garni
- 1 clove garlic
- 10 g mead
- 1 pinch ground cinnamon
- 1 tbsp chopped chives
- Sea salt
Peel the potatoes, cut them into quarters, wash and dry off. Clean the spring onions. Wash the herbs for the bouquet garni and tie them in a bunch. Peel and crush the clove of garlic. Wash and chop the chives.
Remove the rind of the smoked streaky bacon and cut it into 5 x 1⁄2 cm thick slices. Cut each slice into evenly-sized lardons. Boil a saucepan of water and add the lardons until the water returns to the boil. Remove them, dry them and leave them to cool.
Brown the lardons in oil in a frying pan, add the spring onions and the sliced figs. Sprinkle with flour. Cook for 2 to 3 minutes making sure that the flour does not color by stirring constantly with a wooden spatula.
Stir in the white wine and the stock. Add the potatoes, the small bouquet garni and the garlic. Season with salt and pepper. Lastly add the mead and a hint of cinnamon. Cover and leave to cook slowly for 20 minutes.
When cooked, check the seasoning. Remove the bouquet garni and arrange on a plate around the fillet of beef. Sprinkle with chopped chives.
Finishing touches and presentation
Reheat the tournedos in the oven and arrange on plates surrounded by the stewed potatoes with black figs. Strain the pepper sauce through a conical strainer into a pan without pressing, then add the double cream. Stir lightly without letting it melt, check the seasoning and transfer to a sauce-boat. The sauce is served around or over the tournedos, as the client prefers. Serve immediately.