Name: Filet de Bœuf en Carpaccio (Beef Carpaccio)
Prep time: 2 min
Cook time: 45 min
Total time: 47 min
Yield: For 6
Cuisine: French
Ingredients: Hazelnuts 50 g; Butter, chilled, cubed 60 g; Wine from the Cornas region (or the Rhône valley) 2 glasses; Red radishes 6; Chives 12 sprigs; Sea salt; Whole piece of beef fillet 600 g; Veal stock 200 ml

Preparation info

For
6

Difficulty
Easy
Ready in
50 min

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Whole piece of beef fillet 600 g
Wine from the Cornas region (or the Rhône valley) 2 glasses
<

Method

Reduce the wine by a quarter in a saucepan, add the veal stock, allow to reduce (the sauce should be syrupy), add the butter and whisk in. Pan-fry the beef fillet on a very high heat on all its surfaces (just to colour, not to cook).
Rest the beef for 5 minutes. Cut into very thin slices, dress with the wine sauce, chopped hazelnuts, julienned radishes and chiv