CookEat Recipe
Filet à la Parisienne
Thin round beef tenderloin steaks seared in browned butter, finished with a little parsley and served with hot meat jus.
Method
Steps
Step 1
Gather the ingredients: 450 g centre-cut beef tenderloin, cut into 6 round steaks about 8–10 mm thick; 35 g butter; Salt and black pepper; 1 teaspoon finely chopped parsley; 150 ml ready-to-use beef jus.
Step 2
Pat the thin round steaks dry. Warm the beef jus in a small pan. Heat the butter in a wide frying pan over fairly high heat until it turns light brown, taking care not to burn it.
Step 3
Add the steaks without crowding, season with salt and pepper and sear both faces and the edges to form a browned crust. Allow roughly 1–2 minutes per side, adjusting for thickness and checking through the side with a thin-tip thermometer. Turn more than once if needed and cook to at least 63°C before removing from the pan.
Step 4
Sprinkle with the finely chopped parsley just before taking the steaks off the heat. Rest for at least 3 minutes, then spoon the hot beef jus over them and serve promptly.
Step 5
For a simple pan sauce instead of the beef jus, remove the cooked steaks and stir about 1 teaspoon flour into the butter and juices left in the frying pan. Cook briefly, then gradually stir in about 150 ml ready-to-use stock and simmer for 2–3 minutes until lightly thickened. Pour this sauce over the steaks after their 3-minute rest.
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