Bœuf à la ficelle (Beef on a string)


Persons : 4
Preparation : 10 min
Cooking : 20/30 min

Ingredients

1 beef tenderloin, about 600g to 700g,
1,5 litre chicken stock,
2 bay leaves,
3cl grape seed oil,
salt, pepper.

Sauce:
20g shallots,
15cl white wine,
10cl Riesling mustard,
10cl chicken stock,
10cl cream,
10cl whipping cream,
1 tbsp. grainy mustard.

Description

The sauce:
In a saucepan, make a reduction with the chopped shallots and white wine. Add mustard, chicken stock and reduce again. Add cream and reduce by half. Just before serving, add the grainy mustard and the whipped cream. Season with salt and pepper. Warm the sauce up (avoid boiling) and serve.

Beef tenderloin:
Season and brown in oil the beef on all sides. In a large saucepan, heat the white stock with laurel at 90°C. Tie a piece of butcher twine around the beef leaving a long piece available for tying around the handle of a wooden spoon, then immerse the beef in the pan. Cook for 20 to 30 minutes (to your liking). Remove the beef tenderloin, remove the string and slice. Arrange the beef on a plate and pour the sauce in a saucepan.

Associated products

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