Medallions of fillet steak in herbs croute

Medallions of fillet steak in herbs croute

Ingredients (4 Servings)

Beef

• 800g Argentine fillet steak
• Extra virgin olive oil

Mushrooms

• 120g assorted dry mushrooms
• 2 tablespoons butter
• 2 sliced green onions
• 120ml beef stock
• Cognac

Herbs croute

• Herbs
• Olive oil
• Guerande’s salt
• Piment d’Espelette

Method

Remove the outer covering from the steak and save for later use in a ragout. Once the steak is clean, soak for one hour in olive oil, then brown on all sides in a frying pan and cover in the croute. Finish cooking on the grill.

Soak the mushrooms (girolles, morels, greys, chanterelles) in lukewarm water with a squirt of cognac. Finally slice the green onion and baste in butter in a frying pan. Put the mushrooms on with the green onions and cook for 3 minutes.

For the croute: Mix the herbs ( tarragon, chives, coriander, thyme and sage), the olive oil, the Guerande’s salt, the piment d’Espelette and assorted dry mushrooms. Wrap the beef in the croute and finish cooking on the grill.

To serve: Place a medallion of fillet steak with the croute and garnish with the mushrooms sautéed in butter. Decorate the sides of the plate with reduced beef stock.

 

 

Dish Prepared By Chef:


April 12, 2008