Beef fillet with potato & truffle purée and cranberry sauce
Tillredning
Cook the beef fillet
Dab the beef fillet dry with kitchen roll, place it on the oven rack and cook it in the X BO (70°C/40% humidity) until medium for approx. 1.5/2 hours, until the core temperature reaches 58°C.
Prepare the sauce
Sort and wash the cranberries then dab them dry. Melt and brown the sugar in a pan over a low heat. Add the cranberries, season them lightly with salt and leave them to simmer until the juice flows out. Add the vinegar, balsamic cream, red wine, salt and spice mix, then reduce the liquid by a half. Mix the starch with some red wine and use it to bind the cranberry sauce. Stir in the butter and keep the sauce warm for later use.
Potato purée
Boil the potatoes in salted water until soft. Mix together the milk, cream and truffle butter, then warm the mixture in a pan over a low heat. Strain the potatoes, leave them to cool then remove the skins. Pass them through a potato press then gradually add the milk and cream mixture, stirring carefully to achieve the desired consistency. Season with salt and some freshly grated nutmeg. Cover the purée and keep it warm until ready to serve.
Chestnuts
Wash the thyme, shake it dry and pluck the leaves. Melt and slightly brown the sugar in a pan over a low heat. Add the chestnuts and water to the sugar, bring to the boil then leave to simmer until almost all of the water has evaporated and the chestnuts are covered with a shiny coating. Remove the pan from the hob and season the chestnuts with thyme leaves, salt and pepper. Re-heat just before serving and stir in the butter.
Fry the fillet
Heat up the grill pan to a high heat. Remove the fillet from the oven, cut it into 4 equal-sized slices and season generously with salt and pepper. Put the oil in the grill pan, then add the meat. Reduce the heat slightly and fry the meat slices for 2 minutes. Add the butter and leave it to melt, then add the bay leaves, pepper and rosemary. Turn the meat over and fry for another 2 minutes.
Finishing touches
Season the cranberry sauce with salt and pepper. Put one slice of beef fillet on each plate. Add some potato purée and chestnuts to the meat, pour over the sauce and serve.
Preparation: 1 hr
Baking/cooking time: 1.5/2 hrs
Serves 4
For the beef fillet
- 800 g whole beef fillet
- Salt
- Coarse pepper
- Some olive oil
- 30 g butter for frying
- 4 bay leaves
- 5 panicles of fresh green pepper
- A few sprigs of rosemary
For the cranberry sauce
- 300 g fresh or frozen cranberries
- 2 tbsp brown sugar
- 1 tbsp white wine vinegar
- 3 tbsp balsamic cream
- 100 ml red wine (or rhubarb juice)
- 100 ml apple juice
- 1 tsp game spice mix
- 1.5 tsp potato starch
- 1 tbsp cold butter
- Salt
- Ground pepper
For the potato & truffle purée
- 1000 g floury potatoes
- 150 ml milk
- 75 ml cream
- 100 g truffle butter
- 2 tbsp olive oil
- Salt
- Nutmeg
For the chestnuts
- 4 sprigs of thyme
- 3 tbsp raw cane sugar
- 600 g chestnuts (pre-cooked)
- 250 ml water
- 1 tbsp butter
- Salt
- Coarse pepper
