Name: Fillet of Beef with Roquefort Sauce and Mixed Nuts (Filet de Bœuf au Roquefort)
Yield: Serves 4 to 5
Cuisine: France
Ingredients: 1 tablespoon minced shallots; 3 tablespoons dry Madeira or imported ruby Port; 1½ ounces creamy Roquefort cheese; 3 tablespoons unsalted butter, plus more if necessary; 1 teaspoon rendered duck or goose fat or clarified butter; Salt and freshly ground pepper; 2 tablespoons crème fraîche or whipped heavy cream; 1 center-cut beef tenderloin (2 pounds; trimmed weight 1¾ pounds); Grapeseed or peanut oil; 1 tablespoon chopped fresh flat-leaf parsley; 2 tablespoons lightly toasted walnut pieces; 2 tablespoons lightly toasted sliced blanched almonds; 2 tablespoons lightly toasted pine nuts; ½ cup demi-glace (storebought or homemade) or 1½ cups unsalted meat stock reduced to ½ cup

Preparation info

Serves
4 to 5

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

This combination is a specialty of the town of Saint-Juéry in the Tarn. The brilliant sauce is the creation of Gascon chef André Daguin. The method of cooking and racking the fillet is my way of handling roasts and thick steaks. I happened on this method while preparing twenty pounds of beef fillet for a benefit in La Jolla, California. I wanted to be able to present all the fillets at once, perfectly cooked, hot, and at just the moment when my sauce was right. At eleven in

Ingredients

Method

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Ingredients

Method

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