Better know the fillet of beef
A lumbar muscle, the tenderloin is one of the leanest cuts of beef, appreciated for its exceptional tenderness rather than its palatability. It will always be roasted, pan-fried or grilled, seared at high temperature and served preferably rare. The largest slices will give the famous chateaubriands. The tournedos are taken from the narrow part or from the heart of the net; they will not be confused with “tournedos” sided pieces from other parts of the beef.
Moisten the bread crumb in a little hot milk and then wring it out. Wash and dry the chervil leaves. Roughly chop the Roquefort, the bread crumb and the chervil. Put everything in a bowl and add the beaten egg yolk to the mixture.
Preheat the oven to 200 ° (th. 8). Oil the rib of beef by hand and sear it over high heat in a large frying pan, about 6 min per side. Remove the rib and allow it to cool before cutting it into its thickness to form a pocket. Introduce the stuffing, then tie. Salt and pepper.
Put the rib in the oven and let it roast in the oven for 25 to 30 minutes.
Turn it over in the middle of cooking.
Poach the marrow for 10 min in boiling salted water, then cut it into thin rings.
Place the marrow rings on the rib and serve in a hot dish.
Serve with small bundles of extra fine green beans, and a serious red wine, margaux or buzet.
Christophe Lépine, from the restaurant “Le Clos Saint-Antoine” (12, rue Théophile Roussel, Paris XIIe) tells us the secret of his original beef steak with burnt thyme.
He quickly grill or fry the pavé on both sides and then finishes cooking in the oven.
He removes the meat, cuts it into large strips and places it on a plate.
He ignites a sprig of thyme, places it on the meat and lets it burn, covering the plate with a salad bowl.
The result is a melting pavement with a subtle aroma that can be served with green beans, mashed potatoes in olive oil or a pan of mushrooms.