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Enjoy this modern recipe. 


  • Filet of beef
  • Salt
  • Pepper
  • Artichoke hearts
  • Fresh mushroom puree
  • Onion puree
  • Glazed carrots

  • 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


After having larded a filet of beef (tenderloin), season with salt and pepper 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 an equal amount of strong beef stock and mix well. Stir in 2 tablespoons of tomato paste.