Ingredients (serves 4) :
4 pieces of beef tenderloin, approx. 180 g each
250 g freshly cleaned porcini mushrooms
Terroirs d’avenir
1 bunch flat-leaf parsley
1 sachet Ariake beef broth
1 Ariake veal juice
Aromatic garnish (1 carrot, 1 celery sprig, 1/2 onion, ½ clove garlic, parsley sprig)
½ clove garlic
Noisette of semi-salted butter
Jean-Yves Bordier
Olive oil
Kalios
Salt and freshly ground pepper
Recipe:
Making the sauce :
Boil 1 liter of water and infuse the Ariake bouillon sachet. Sweat and color the various ingredients for the aromatic garnish, then deglaze with two ladles of stock. Add half the sachet of veal juice, stir and filter. Reduce the juice according to the desired topping effect.
Salt the pieces of meat on both sides. In a very hot frying pan, add a drizzle of olive oil, snack each piece to form a light crust. Go back and forth on each side. Allow 1 min per side for rare.
Set aside and cover.
In a second hot frying pan, add a drizzle of olive oil, a knob of butter and half a clove of chopped garlic. Sauté the porcini mushrooms, cut into 3 cm pieces.
Finishing and straightening :
Place a few parsley leaves on each of your four plates. Cut the steaks into three pieces and place on top of the parsley. Add the sautéed porcini mushrooms and drizzle with the sauce. Adjust seasonings.
Serve and enjoy
