Ingredients

  • Filet of beef
  • Salt
  • Pepper
  • Artichoke hearts
  • Fresh mushroom puree
  • Onion puree
  • Glazed caroots
  • Mushroom Puree
  • 1/2 pound mushrooms, finely chopped in food processor
  • 2 to 3 teaspoons butter
  • Onion Puree
  • 1 pound onions, pureed in food processor
  • 3 to 4 tablespoon butter
  • Gravy
  • Deglazed pan drippings
  • Strong beef stock
  • 2 tablespoons tomato paste
  • Directions

    After having larded a filet of beef (tenderloin), season with salt and pep per and tie with a string to help it keep its correct shape during cooking. Roast in a hot oven (450 degrees). Allow 12 to 15 minutes per pound. When cooked, garnish with artichoke hearts filled with mushroom purée, onion purée and glazed carrots. Mushroom Puree Wring chopped mushrooms in a tea towel to remove excess moisture. Saute them in 2 to 3 tablespoons butter in a frying pan until pieces separate, about 5 to 6 minutes. Onion Puree Saute onions in butter in a frying pan until golden. Gravy Deglaze roasting pan; measure. Add equal amount of strong beef stock and mix well. Stir in 2 tablepsoons of tomato paste.

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