“Bordeaux Spring beef fillet with forgotten vegetables”
Recipe (per person)
You will need:
4 orange leaf stalk carrots
2 purple leaf stalk carrots
4 small cubes of beetroot
250 grams of beef fillet
5 grams of Sichuan pepper
20 grams of honey
20 grams of soy sauce
5 cl of double cream
50 grams of butter
Clean the beetroot in cold water with a splash of vinegar then peel and chop the carrots. Cook them in boiling water for 12 minutes then mix in 30 grams of butter and the double cream (sieve for extra smoothness).
Cook the carrots for 4 and a half minutes in boiling salted water then cool them in a bowl of water filled with ice cubes.
Meanwhile, lightly roast the Sichuan pepper in a pan on a high heat, deglaze with honey then with the soy sauce and let it reduce for 4 minutes.
Season and seal the fillet of beef on both sides in a hot pan (with a table spoon of olive oil).
Add 20 grams of butter towards the end of cooking. Place in the oven at 180° for 4 minutes for rare, 6 minutes for medium rare, 8 minutes for medium and 10 minutes for well done.
Arrange the ingredients on a plate as per your inspiration and feel free to spice it up with micro greens such as Shisso.
Enjoy with a bottle of Cap Royal, Bordeaux Supérieur
Recipe created by Florent Chicard from 42 Dubern for CAP ROYAL