Beef tenderloin with vegetables and French toast à la Périgueux
Persons
1
Preparation time
Difficulty
Cost
Recipe created by :
Pierre Koch, Executive Chef EMEA
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
Beef Rossini:
- 1 slice of bread
- 80g Périgueux sauce
- 1 beef tournedos
- 1 truffle slice (approx. 5g)
Garnish:
- 3 pumpkin slices
- 80g halved and pan-fried baby potatoes
- 60g pan-fried girolles
- 30g tinned chestnuts
- Honey
Périgueux sauce:
- 600ml veal stock (or beef/chicken stock)
- 60g black truffle
- 30g butter
- 200ml Port
- 1 sprig of thyme
- Salt
- Pepper
Preparation steps
Périgueux sauce:
- Finely slice truffle. Reduce Port to a syrup.
- Add stock and thyme then reduce. Add truffle and leave to stew for 5 minutes.
- Add cold butter, salt and pepper. Blitz and serve.
- Soak bread in warm sauce then pan-fry like French toast.
- Season beef fillet then fry in butter, garlic and thyme.
- Slice pumpkin into quarters.
- Roast pumpkin slices for 45 minutes in the oven at 140°C with salt, pepper, a little rosemary and honey.
- Place the slice of bread on a plate then top with the beef fillet. Coat in sauce and add a few girolles and a slice of truffle.
- Garnish with potatoes, pumpkin quarters and girolles.
- Dress with Affilla Cress sprigs or gold dust for a festive feel.