Fillet of Beef with Roquefort Sauce and Mixed Nuts from The Cooking of South West France by Paula Wo
This combination is a specialty of the town of Saint-Juéry in the Tarn. The brilliant sauce is the creation of Gascon chef André Daguin. The method of cooking and racking the fillet is my way of...
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Ingredients
- Salt
- freshly ground pepper
- 1 center-cut beef tenderloin (2 pounds; trimmed weight 1¾ pounds)
- Grapeseed or peanut oil
- 1 teaspoon rendered duck or goose fat or clarified butter
- 3 tablespoons unsalted butter, plus more if necessary
- 1½ ounces creamy Roquefort cheese
- ½ cup demi-glace (storebought or homemade) or 1½ cups unsalted meat stock reduced to ½ cup
- 3 tablespoons dry Madeira or imported ruby Port
- 1 tablespoon minced shallots
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 tablespoons lightly toasted sliced blanched almonds
- 2 tablespoons lightly toasted walnut pieces
- 2 tablespoons lightly toasted pine nuts
- 2 tablespoons crème fraîche or whipped heavy cream
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