Recipe: Pan-seared Tournedos à la Mirabeau

1 In a pan, melt 0.9 oz (25g) of butter with a little oil. When hot, spread your sliced potatoes, sear them on one side then flip them, add your sliced onions, salt and pepper, cook for 3 minutes then cover and remove from heat.

2 In a sauté pan, melt 0.9 oz (25g) of butter with a little oil. When very hot (noisette), place your beef filets*, sear them 1 minute on each side, pepper, then remove from heat and cover to rest for 5 minutes.

3 Remove your filets, cross-hatch them with your anchovy fillets and keep them warm covered at the entrance of the oven (80°).

4 Return your sauté pan and its juices to reduce with your veal stock, add the cracked pepper, bring to a boil then remove from heat while adding a few small pieces of fresh butter (mount).
Plating
On hot plates, the sautéed potatoes molded in a ring, the tournedos and a ribbon of sauce around it.
*This way the cooking will be rare, increase the initial cooking time if you prefer this tournedos more cooked.