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Filet de boeuf au pesto

11 September 2006

Ingredients

(serves four)

4 x 150g tournedos of beef
4tbsp Cannoise mixture (see recipe)
4tbsp pesto (see recipe)
10g Parmesan cheese grated
40g butter
a little sugar
8 baby carrots peeled
8 baby turnips peeled
8 asparagus tips
8 small mange tout
8 sun-dried tomatoes
4 Savoyarde potatoes
20cl truffle butter sauce (see recipe)
20cl beurre blanc (see recipe)
salt and black pepper

Method

Seal tournedos until pink and remove from the pan. Heat Cannoise mixture in a pan and place a tablespoon on top of each tournedos. Place a spoonful of pesto on top of the Cannoise. Sprinkle a little amount of Parmesan cheese on top and brown lightly under the salamander. Place a little butter in a small pan and add a little sugar. Steam the carrots turnips mange- tout and asparagus until they have just a bite then toss in sweetened butter and season lightly. Heat the sun-dried tomatoes. Place the slices of the Savoyarde potatoes in the centre of the plate and top with tournedos. Place some beurre blanc around it followed by a ring of the truffle butter sauce. Feather sauce with a cocktail stick and arrange vegetables around it.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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