Moyen
4 people
40 preparation time
• 4 beef tournedos
• 40g Bordier Butter with Chocolate and cocoa bean nibs from Ghana
• 2 tablespoons of Madagascar wild pepper
• 3cl cognac
• 15cl veal stock
• 1 tablespoon of unsweetened cocoa powder
• 10cl full-fat cream
• 15g Bordier Madagascar Vanilla Butter
• A few chervil leaves
Prepare the mashed celery with vanilla. Cook the peeled celery, cut into large cubes, in boiling salted water, then blend with the cream and vanilla butter.
Preheat oven to 100°C. Crush the pepper in a mortar. Season the tournedos with salt and pepper on both sides.
Heat half the butter in a large frying pan. As soon as the butter has melted, sear the tournedos on both sides. Place in a baking dish to keep warm.
Deglaze with cognac, then add veal stock and cocoa. Reduce the sauce slightly.
Stir in remaining butter. Mix well. Remove meat from oven and coat with sauce. Serve immediately with a quenelle of mashed celery.
Artisan Butter Maker & Cheese Ripener,
in our workshops, we cultivate a taste for the finest raw materials, inspired by the best that nature has to offer.
The House’s primary expertise: selecting and caring for the finest cheeses.
A selection of the finest creamery products made by passionate farmers and craftsmen.
Gourmet recipes with Beurre Bordier, the ingredient that changes everything!
