Roast beef fillet with French-style peas

Roast beef fillet with French-style peas

Rôti de boeuf et petits pois à la Française

By
From
Taste le Tour
Serves
4

From the Limousin region by Philippe Mouchel

The Limousin region in the heart of France is famous for its superb Limousin cattle breed. The garnish of peas cooked with lettuce is a classic and much loved by the French.

Ingredients

Quantity Ingredient
1 600 g beef eye fillet, tied with kitchen string
salt
cracked black pepper
1 tablespoon olive oil
2 tablespoons butter
1 shallot, chopped
100ml red wine
2 tablespoons veal glaze
3 tablespoons water
1 sprig thyme

French-style peas

Quantity Ingredient
1 tablespoon olive oil
2 1/2 tablespoons butter
1 brown onion, sliced
1 cos lettuce heart, washed and cut into bite-size pieces, plus a few extra small cos lettuce leaves for garnish (optional)
3 slices prosciutto ham, cut into pieces
1 garlic clove, finely chopped
500g shelled peas
1 sprigs thyme
250ml chicken stock

Method

  1. Preheat the oven to 180°C.
  2. Season the beef with salt and cracked pepper. Heat the oil and 1 tablespoon of the butter in a roasting tray, then brown the meat on all sides, basting well. Transfer to the oven for 15–20 minutes, or until cooked to your liking. Remove the string, wrap the meat in foil and leave to rest for 10 minutes.
  3. Tip the cooking fat out of the roasting tray then add another tablespoon of butter. Add the shallots and stir over a medium heat for 2 minutes. Add the red wine and boil until reduced to about 2 tablespoons. Add the veal glaze and water and bring to the boil. Season with a little cracked pepper and add the thyme. Tip the sauce into a smaller saucepan and keep hot.
  4. To prepare the French-style peas, heat the oil and 2 tablespoons of the butter in a saucepan. Add the onion and cook for 5 minutes. Add the lettuce, prosciutto, garlic, peas, thyme and chicken stock and simmer for 10 minutes.
  5. When ready to serve, reheat the beef in a frying pan with the remaining butter for 1–2 minutes. Carve into 8 slices. Divide the peas between four plates and top with slices of beef. If you wish, add a little extra butter to the hot sauce, then spoon it over the beef. Garnish with lettuce leaves, if using, and serve straight away.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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