8 cups of chicken broth
2 cups of fresh mushrooms sliced (300 g)
1 1/4 cup of heavy cream
1/2 cup of white wine
2 tablespoons of mustard grains
1 tablespoon of chopped green onion
1 tablespoon of butter
12 mini bell peppers
12 miniature carrots with leaves
12 miniature white turnips
2 chopped onions
2 bunches of spinach (600 g)
1 beef tenderloin (1,200 g)
Salt and black pepper to taste
To decorate
Guérand salt
Chopped herbs
Salsa leaves
Accessory
Kitchen twine
8 cups of chicken broth
2 cups of fresh mushrooms sliced (300 g)
1 1/4 cup of heavy cream
1/2 cup of white wine
2 tablespoons of mustard grains
1 tablespoon of chopped green onion
1 tablespoon of butter
12 mini bell peppers
12 miniature carrots with leaves
12 miniature white turnips
2 chopped onions
2 bunches of spinach (600 g)
1 beef tenderloin (1,200 g)
Salt and black pepper to taste
To decorate
Guérand salt
Chopped herbs
Salsa leaves
Accessory
Kitchen twine
1
Cook the spinach leaves for five minutes or until wilted
Then, squeeze out any excess liquid and reserve
2
In a skillet, melt the butter over medium heat
Add the fresh mushroom and cook until tender
Season with salt and black pepper. Reserve
3
Open the filet mignon to its midpoint like a steak
Top it with the cooked spinach leaves and mushrooms, then roll the beef tightly
Secure with kitchen twine and refrigerate
4
In a large pot, boil the chicken broth and add the vegetables
Cook until slightly tender, then drain the liquid and reserve the vegetables and broth separately
5
Place the broth in a large pot over medium heat
When it reaches a boil, add the filet mignon and cook for 15 minutes
Then, drain and reserve the beef and broth separately
6
In a small pot, combine the onion and white wine
Bring to a simmer over medium heat until the volume is reduced by half
Add the heavy cream and simmer for two minutes
Remove from heat and stir in mustard grains, chopped green onion, and salt
Reserve the sauce
7
Remove the kitchen twine from the filet mignon and slice it into portions
Distribute the portions onto individual plates, along with some reserved vegetables and broth
Garnish with Guérand salt, chopped herbs, and salsa leaves
Serve with a portion of the sauce.
