Charolais Filet with Hay Jus and Little Vegetables, a recipe from Patrick Bertron on Gourmetpedia

Ingredients

• - 4 portions (160 g/6 oz. each) charolais beef filet
• - 100 g (3 1/2 oz.) hay
• - 40 g (8 tsp.) duck fat
• - fine salt, coarse salt, freshly ground pepper
• - 30 ml (2 tbsp.) hay oil
• - 200 ml (3/4 cup) beef jus
• - 20 g (2/3 oz.) hay
• - 15 g (1 Tbsp.) clarified brown butter
• - 2 tsp. wine vinegar
• - 200 g (7 oz.) tipped string beans, cut into 4 cm (1 1/2") sections
• - 50 g (3 Tbsp.) butter
• - 1 level tbsp. chopped parsley
• - 1/2 tsp. chopped shallot
• - 12 new baby carrots, peeled
• - 4 new onions, peeled
• - 8 new little turnips, peeled
• - 20 g (2/3 oz.) mustard or rocket leaves
• - 2 Tbsp. walnut oil
• - 100 ml (6 Tbsp.) white chicken stock