Fillet of Beef with Currants Mathurini

Name: Fillet of Beef with Currants Mathurini (Filet de boeuf aux raisins à la mathurini)
Cook time: 25 min
Total time: 25 min
Yield: For two people
Cuisine: French
Ingredients: 1 tablespoon coarsely crushed black pepper (crush it in a pestle and mortar or wrap in a cloth and crush with a bottle); 40 g (1½ oz) currants; 3 tablespoons armagnac or cognac; 50 g (1¾ oz) butter; 3 tablespoons stock made with ½ beef stock cube; 3 tablespoons armagnac or cognac; salt; 3 tablespoons stock made with ½ beef stock cube

Filet de boeuf aux raisins à la mathurini

Preparation info

For
two
people

Difficulty
Medium
Ready in
25 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

2 trimmed slices of fillet (or contre-filet) weighing 180–200 g (6½–7 oz) each

Europe
France
Main course
Gluten-free
Mediterranean

Method

Bring ½ litre (scant pint) water to the boil and throw in the currants. Allow to boil for 5 minutes, then drain and refresh under cold water.
Salt the beef on both sides a