A delicious meal for a special occasion.

Ingredients

• 180-200g trimmed fillet per guest (Max. 1,2 kg for 6 guests)
• 500-600g little shallots or spring onions
• Perigord Mustard
• Cream and sour cream or crème fraiche,
• Honey
• Butter
• Beef stock
• Parsley, Bay Leaf and peppercorns
• Spices: salt, pepper and herbs

 

Preparation

Beef stock for poaching:

1. Enrich the stock with sinews and everything else you removed from the fillet.
2. Add the parsley, bay leaf and peppercorns and cook until it boils.
3. Remove both ends of the fillet in order to keep it for another dish.
4. When the stock begins to boil, place fillet in the beef stock and allow to simmer for 25-30 minutes at 80°-90°C. Be sure to not allow the stock to continue boiling. That will guarantee that the fillet stays pink on the inside.

Preparation for the onions:

1. Brush the small shallots or spring onions clean, remove their green and cut into pieces of equal size.
2. Blanch in salted water until “al dente".
3. Remove and chill in cold water, which will sustain the appetising green colour and then Sauté in brown butter with a little honey.

The Perigord–Mustard-Mousse:

1. Sweat a the chopped shallots in butter.
2. Add some flour to thicken the liquid slightly and fill it up with the refined stock.
3. Add cream and crème fraiche.
4. Cook for 10 minutes and allow to reduce on moderate heat.
5. Spice it with French Perigord mustard, salt, pepper and (optional) a little sugar.
6. Check the taste. Before you serve the sauce, mix a little cold butter into it.

Serving suggestion

• Arrange the poached pink fillet on the bright Perigord mustard mousse and garnish this with our prepared spring onions or shallots.
• As a side dish, for example, colourful savoury rice, risotto or gnocchi.