- Cooking at the table
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01. December 2012
Melt butter in the pan, add vegetables and sweat for approx. 2 minutes on medium heat without colouring.
Then deglaze with stock, bring to the boil, add spices, allow to simmer for 10 minutes on medium heat and then season strongly with salt and freshly milled pepper.
Season the beef fillet with salt, freshly milled pepper, add to the hot, but not boiling, stock and poach at 75 °C, below boiling point to the degree of doneness required (rare 54 °C / medium 58-60 °C). The cooking time will take approx. 30-40 minutes, and depends on the thickness of the meat and the degree required.
In the meantime bring gravy to boiling point with cream, mustard and allow to simmer to reduce to the desired consistency and season to taste with salt and freshly milled pepper.
Shortly before serving, add aroma with champagne and complete with whipping cream.
Take the beef fillet out of the stock and carve. Arrange meat on plates and sprinkle with a little fleur de sel. Pour a little sauce onto the plates (do not pour over the meat), serve other sauce separately in a gravy boat.
Serve with nut potatoes in the potato basket and glazed seasonal vegetables.
It is imperative that only the best hung beef fillet is used for this recipe.
(I only use US beef fillet.)