Filet
of "Blanc-Bleu Belge" beef
with marinated shallots in Triple Saint Feuillien
To serve four
- 600 g "Blanc-Bleu Belge" beef fillet
- 4 slices trimmed white celery
- 8 thin slices smoked bacon
- 100 g spinach
- 275 g purple shallots
- butter
- sugar
- 1/2 litre Triple Saint Feuillien (beer)
- salt and pepper
Preparation
Wash the celery. Boil some water and blanch the spinach and the bacon.
Dry on a cloth, then blanch the shallots and celery (5 to 10 minutes).
Drain thoroughly.
Add salt and pepper to the shallots and brown them in the butter.
Remove the fat and sprinkle with sugar.
Caramelise, and then pour over the Triple Saint Feuillien.
Simmer until the liquid has reduced almost entirely.
Cut the beef fillets into three slices.
Place pieces of celery between the slices, cover with the bacon and wrap in the spinach leaves.
Cook, covered, in the oven for 5 to 6 minutes.
Deglaze the frying pan with some of the water used to blanch the vegetables.
Add to the shallots.
Arrange the fillets on the plate and add the shallots.
Serve with the sauce, either around the fillet, or separately.
