Fillet of Beef with Rosemary and Mustard

Name: Fillet of Beef with Rosemary and Mustard (Rosette de boeuf gratiné au romarin)
Cuisine: Swiss
Ingredients: 4 fillet steaks, about 150 g (5 oz) each, well trimmed of fat; 20 g (¾ oz) shallots, finely chopped; 5 ml (1 tsp) finely chopped garlic; 400 ml (14 fl. oz) brown veal stock; 75 g (3 oz) fresh breadcrumbs; 10 ml (2 tsp) freshly chopped parsley; 10 ml (2 tsp) freshly chopped rosemary; juice of ½ lemon; 10 ml (2 tsp) English mustard; salt and freshly ground pepper; salt and freshly ground pepper

Rosette de boeuf gratiné au romarin

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Garnish the steaks with vegetables of choice. Inused leaf spinach with toasted croûtons, new carrots and Jacqueline potatoes.

Ingredients

4 fillet steaks, about 150 g (5 oz) each, well trimmed of fat
20

Europe
France
Switzerland
Main course

Method

Season the fillets with salt and pepper.
Sauté in a hot non-stick pan for about 2 minutes on each side. Remove from the pan and keep warm.
Add the shallots and garlic to the pan, and sauté at a lower temperature, stirring constantly, until transparent.
Add the brown veal stock and reduce by half by rapid boiling.
In the meantime, mix