Jean-François Piège sharing with you each Saturday on The Point of its secrets. The chief 2-star Grand Restaurant in Paris today unveils a grand classic that he serves The Chicken to the pot, its bistro cuisine bourgeois near les Halles in the 1st arrondissement : the steak flambé with pepper. Beef tenderloin, oil, butter, cream, cognac, shallots, white wine, salt, pepper, and the turn is played. You will see, it is simple, fast and inrat. The result ? Ultragourmand. Now, it is up to you to do it again. Enjoy !
recipe : steak flambé with pepper of Jean-François Piège (1 person)
market
250 g fillet of beef, cooking oil or peanut butter, 30 g of butter 20 cl of cream, 1 shallot, 5 cl of white wine, 1 tablespoon of cognac, salt, pepper
The furnace
take your beef tenderloin from the refrigerator enough in advance so that it rises in temperature. Cover on both sides of the peppercorns without the season in the pre-salt.
In a sauté pan, drizzle it with cooking oil or peanut. When the oil begins to heat, add the butter. When the butter has melted, place the beef tenderloin in decreasing the intensity of the fire. Let the butter foam, ensuring that it never burns. At the end of two to three minutes, flip the fillet of beef. Just before checking the cooking of the filet of beef (preferably rare), get a shallot finely chopped in the sauté pan. Book only the fillet of beef on a plate in the pushing with a spoon so that it does not hit anything. Add salt to both sides.
Pour into the sauté pan, the cognac and the white wine. Let reduce. Remove with a spoon all the juices and slightly increase the intensity of the fire. Pour in the cream. Mix together using a spoon. Bring to a boil with a pinch of salt. Whisk the sauce until you get a nice texture.
Just before sending, heat slightly the beef tenderloin in the oven or in a frying pan.
Dressage
Place your beef fillet in the centre of the plate. Top with the pepper sauce.
Consult our folder : Jean-François Piège - to Fall into the Trap
