Beef fillet with Café de Paris sauce and pommes Anna
Ingredients
for 4 person
| 800 g | beef tenderloin |
| 300 g | waxy potatoes, thinly sliced |
| 30 g | butter, melted |
| 2 tbsp | thyme, finely chopped |
| ½ tsp | salt |
| ¾ tsp | salt |
| a little | pepper |
| clarified butter | |
| 2 sprig | marjoram |
| 2 sprig | thyme |
| 200 g | leek, cut into thin rings |
| ¼ tsp | salt |
| 1 | onion, finely chopped |
| 1 | garlic clove, finely chopped |
| 1 tbsp | marjoram, finely chopped |
| 1 tbsp | thyme, finely chopped |
| 120 g | salted butter |
| 1 tbsp | cognac |
| 2 tsp | mild mustard |
| ¼ tsp | curry powder |
| ¼ tsp | pepper |
| ¼ tsp | mild paprika |
How it's done
Preparation
Remove the meat from the fridge approx. 1 hr. prior to cooking.
Pommes Anna
Divide the potato slices into 8 portions and arrange (slightly overlapping) on a baking tray lined with baking paper. Brush the potatoes with butter, sprinkle with thyme and season with salt.
Beef fillet
Season the meat. Heat a little clarified butter in a frying pan. Brown the meat all over for approx. 7 mins., only turning when a crust has formed. Place the meat on the tray alongside the layered potatoes. Insert the meat thermometer into the thickest part. Place the herb sprigs on top of the meat.
To roast in the oven
Approx. 20 mins. in the centre of an oven preheated to 200°C (the core temperature of the meat should be 50°C). Remove the meat, cover and leave to rest for approx. 10 mins. Return the tray of potatoes to the oven for approx. 5 mins.
Café de Paris sauce
Heat a little clarified butter in the same pan. Add the leek, cover and cook for approx. 5 mins., season with salt, remove and keep warm. Sauté the onion and garlic in the same pan for approx. 5 mins. Add the herbs and continue to cook for approx. 4 mins. Add the butter and all the other ingredients up to and including the paprika, melt while stirring. Cut the fillet into slices, serve with the sauce, leek and potatoes.
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