Enjoy this modern recipe.
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.