Salers beef fillet with Périgueux sauce by Antonin Bonnet, chef of the Quinsou restaurant in Paris

Europe 1 1:36 p.m., October 31, 2021

Recipe: 

Salers beef fillet with Périgueux sauce (4 people)

A 600 gram chateaubriand of beef 

4 pretty slices of bacon (black Bigorre is better!)

100g chanterelle mushrooms

4 beautiful leaves of Tuscan black cabbage

200g of celery puree

10g of porcini powder 

100g semi-salted butter

1 clove of garlic 

1 sprig of thyme 

flower of salt

black pepper 

For the Périgueux Sauce

200g beef juice 

30g of truffle juice

30g of Madeira

15g semi-salted butter

20g black truffle

Get a nice Chateaubriand de Boeuf from your favorite butcher!

Bard the bacon from Bigorre then tie it up to make a roast.

Place it on a baking sheet and place in the oven at 140 ° C for 15 to 20 minutes.

Turn it regularly to even out the cooking.

Then let stand for 20 minutes in a warm place covered with an inverted bowl (to keep the heat). 

While the beef is cooking, reduce the truffle juice and the Madeira in the mirror (until it becomes syrupy and shiny), then add the beef juice and let everything reduce a little.

Cut the truffle into small cubes that you will add to the sauce.

Season with fleur de sel and a good turn of black pepper.

Finish the sauce with the semi-salted butter by emulsifying with a wide and rotating movement, maintaining a slight boil. 

Gently heat the celery puree in a small saucepan, cut the leaves of Tuscan black cabbage and cook them in the English style.

Reserve them on a small plate. 

When serving the beef, heat a pan with a small amount of fat, over high heat place the chateaubriand and brown it on the sides by turning it to give it a nice color, add a good knob of half butter. -salt, the crushed garlic clove and the sprig of thyme.

With a tablespoon continually sprinkle the fillet of foamy butter to finish cooking (5 good minutes).

Then remove from the pan, pouring the butter over the fillet. 

Keep the pan without rinsing it and cook the chanterelles in it with a knob of semi-salted butter, a few minutes are enough, place the cabbage leaves in it.  

For the dressing, place a good tablespoon of mash in the middle of the plate, with the back of it made a small volcano!

Place a few chanterelles and some Tuscan black cabbage leaves.

Slice the beef into 4 equal slices, season them with fleur de sel and black pepper.

Place each in the center of each plate, then pour the hot Périgueux sauce over it.