breakfast
22% cream
Filet mignon in a cloud of cauliflower
Ingredients
Beef tenderloin
120 g
Clarified butter
30 g
Roasted cauliflower purée
50 g
Mushroom sauce
40 g
Morel mushrooms
2 g
Roasted hazelnuts
2 g
For the purée
Cauliflower
1 kg
Salt
5 g
Hazelnut praline
100 g
Noisette butter
200 g
For the champignon jus
Mushroom jus
150 g
Noisette butter
100 g
Cornstarch
5 g
Water
10 ml
Salt
2 g
Method of preparation
- Puree: sauté the cauliflower florets until golden brown.
- Add the cream and praline.
- Blend until smooth.
- Mushroom sauce: mix the mushroom jus with the starch.
- Pour in the warmed Noisette butter.
- Season with salt.
- Mushroom jus: blend the champignon mushrooms in a vacuum.
- Cook for 3–4 hours.
- Strain and reduce by 4–5 times.
- Fillet: sear the tenderloin in clarified butter.
- Let it rest.
- Cook to the desired readiness.
- Serving: spoon out the purée.
- Add the fillet.
- Pour the sauce over it.
- Garnish with morels and hazelnuts.
Similar recipes
