Name: Filet De Boeuf Marie-Louise
Ingredients: 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

Ingredients

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

Directions

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.

Filet De Boeuf Marie-Louise

Ingredients

Directions

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