Limousin beef fillet with porcini mushrooms
When two local products come together on the plate... What a treat!
The gustatory qualities of Limousin beef need no further demonstration. What's more, the cep is the king of our forests in autumn and sometimes even in spring or late summer.
The ingredients
- 1kg de filet de bœuf
- 30g de beurre
- 800g de cèpes frais
- 3 cuillères à soupe de graisse d'oie ou d'huile
- 2 gousses d'ail
- 1 petit bouquet de persil plat
- Sel et poivre du moulin
- Temps de préparation : 10 min
- Temps de cuisson : 40 min
- Pour 6 personnes
Préparation du filet de boeuf limousin
- Fry the chopped porcini mushrooms in the goose fat for 20 minutes, seasoning with salt and pepper: they should be slightly crispy and soft throughout.
- Before serving, add chopped garlic and parsley.
- Over a high heat, sear the roast on all sides in the goose fat (or oil).
- Place in a preheated oven at 220° (gas mark 7) for 20 minutes, to cook until rare.
- Serve sliced, surrounded by the porcini mushrooms. Season to taste with salt and pepper.
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