Ingredients (4 people)
- ½ beef tenderloin
- Butter “Coffe from Paris”
- Micromezclum
Butter “Coffe from Paris”:
- 1 garlic
- 50 g onion
- 20 g parsley
- 5 g dill
- 5 g marjoram
- 5 g curry
- 5 g thyme
- 2 g black pepper
- 5 g paprika
- 1 spoon of Perrins sauce
- 1 glass of sweet wine
- 5 g capers
- 4 anchovies
- 2 pickles
- Lemon zest
- Orange zest
- 1 kg butter
Elaboration
To prepare the butter “Coffe from Paris” mix all the ingredients with the butter. To do it, melt the butter until it has a gel texture and mix it with all the ingredients until the mixture becomes homogeneous. After that, do curls with the butter using the film and let it cold.
Afterwards, sear the medallions of beef tenderloin on all their sides. Then place a slice of butter over the beef. Let it cook until the butter is melted.
Finishing
Finish the dish by adding a bit of micromezclum over the meat.
