BEEF FILLET WITH VEGETABLES AND ANCHOVY CREAM

A FILLET OF BEEF AND SAINT-EMILION WINE IS ALWAYS A CLASSIC POWERFUL AND GENEROUS PAIRING.

Main course

Number of servings

min.

Preparation time

min.

Cooking time

ingredients

10 carrots

5 small turnips

10 sprigs of spring onion

5 celery sticks

1 clove of garlic

Parsley

Chervil

Coriander

1kg of beef fillet

3 tablespoons of anchovy cream

Salt and pepper

To go with my dish

Choose a Saint-Émilion wine

preparation

Peel the carrots, turnips, onions and celery. Chop roughly.
In a saucepan, cook these vegetables with garlic, herbs and a large glass of water for 20 minutes over medium heat.
For beef fillet: in a pan, fry both sides and cook on low heat for about 20 minutes.
Season according to taste with salt and pepper.
To serve, cut the beef in slices, arrange on a plate with vegetables and add the anchovy cream in a small ramekin on the side.

Serve it with your favorite Saint-Emilion wine!

Gault et Millau created this recipe for the Conseil Interprofessionnel du Vin de Bordeaux (CIVB)

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