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.
Wholesalers
Medallions of fillet steak in herbs croute
