Traditional beef tenderloin steak Diane

Ingredients

• 900 g trimmed beef tenderloin
• 4 pieces fresh traditional shallot
• 2 cloves purple garlic clove
• 60 g 82% butterfat pasteurized unsalted butter
• 2 tbsp refined grapeseed oil
• 8 cl AOC VS cognac
• 250 ml thickened brown veal stock
• 2 tbsp traditional strong Dijon mustard
• 2 tbsp original fermented Worcestershire sauce
• 150 ml 30% butterfat pasteurized heavy cream
• 1 bunch fresh chives
• 4 sprigs fresh flat-leaf parsley
• to taste Guerande fleur de sel
• to taste whole Kampot black peppercorns

Method

1. Take the trimmed beef tenderloin out of the refrigerator half an hour before cooking to relax the muscle fibers.
2. Place each medallion between two sheets of parchment paper and gently press with the heel of your hand or a meat mallet to flatten it to an even thickness.
3. Very finely mince the fresh traditional shallots, finely chop the purple garlic cloves, pick and chop the fresh flat-leaf parsley, and snip the fresh chives into small, even pieces.
4. Generously season both sides of the beef medallions with Guerande fleur de sel and freshly cracked Kampot black pepper.
5. Heat the refined grapeseed oil and a quarter of the unsalted butter in a large, heavy-bottomed skillet over high heat until the fat is sizzling vigorously but not smoking.
6. Place the beef medallions in the hot skillet without overlapping. Sear undisturbed for two minutes per side until a beautiful caramelized crust forms while maintaining a rare center.
7. Transfer the medallions to a warmed plate, tent loosely with aluminum foil, and let the meat rest.
8. Lower the heat to medium and pour off the excess cooking fat, making sure to keep all the caramelized browned bits at the bottom of the pan, then add another quarter of the unsalted butter.
9. Toss the shallots and garlic into the skillet and sweat for two minutes, stirring with a wooden spatula, until tender and translucent.
10. Turn off the exhaust hood, pull the pan off the heat, pour in the cognac in one swift motion, and flambee by carefully tilting the pan toward the flame or lighting it with a long match.
11. Let the flames die down naturally while scraping the bottom with your spatula to release all the browned meat bits.
12. Return to medium-high heat, whisk in the thickened brown veal stock, strong Dijon mustard, and Worcestershire sauce, and whisk vigorously until smooth.
13. Let bubble gently for two to three minutes to reduce the liquid by a third, until the texture becomes syrupy.
14. Pour in the pasteurized heavy cream and simmer for one more minute to thicken the sauce and give it a glossy shine.
15. Pour any resting juices from the meat plate directly into the pan, then emulsify by whisking in the remaining diced cold unsalted butter.
16. Quickly return the beef medallions to the skillet and roll them in the hot sauce for about thirty seconds to glaze them well without cooking them further.
17. Plate the medallions immediately on warm plates, coat them generously with the glossy sauce, and sprinkle the top with fresh chives and flat-leaf parsley.

Nutrition

Per serving

Energy

449.9 kcal

Protein

34.76 g

Carbohydrate

4.05 g

Fat

30.15 g

Fibre

1.32 g

Calcium

48.06 mg

Iron

0.51 mg

Magnesium

21.46 mg