Fillet of beef, ravioli of the blade, oyster mushrooms, white leek and tarragon

11 September 2006
Fillet of beef, ravioli of the blade, oyster mushrooms, white leek and tarragon


(serves four)

300g oyster mushrooms
40g clarified butter
4 x 125g pieces of beef fillet
225g carrot purée
Salt and pepper

For the braised blade of beef ravioli (to make 16 ravioli) 1kg blade of beef
Salt and pepper
500ml red wine
250ml port
Bouquet garni
40g oil
Sprig of rosemary
200g carrots
200g leeks
100g celery
100g onions
3 cloves garlic, crushed
1 litre veal stock
400g pasta dough

For leek purée 1 onion, diced
1 clove garlic, crushed
40g clarified butter
250g white leeks, chopped
500ml boiling vegetable stock
Salt and pepper


For the ravioli, trim and tie the blade of beef, then salt for four hours. Remove the salt and marinate with the red wine, port, bouquet garni and rosemary, and leave to marinate for 12-24 hours.

Remove meat and vegetables from marinade and pat the meat dry, seal the beef joint in oil until caramelised, then add the vegetables and saut‚ for four minutes until lightly coloured.

Add marinade and stock, add bouquet garni and rosemary from the marinade and bring to the boil on top of the stove before covering and placing in the oven at gas mark 3/160°C. The meat is ready after about two-and-a-half hours, when it is very tender and the grain of the meat is very loose.

Remove meat from cooking liquor. Strain the liquor through a chinois and flake the meat into another pan. Reduce the sauce by two-thirds, season to taste and add a little to the meat to bind, correct the seasoning and allow to cool. Keep the rest of the sauce for the plating of the dish.

Roll pasta dough into thin sheets (number two on machine). Make ravioli when meat is cold, enough for at least 16 medium- to large-size raviolis.

For the leek purée, sweat the onion and garlic for three minutes in butter without colouring. Add the white leek and continue to sweat, add the stock slowly as with a risotto until the leeks have absorbed the liquid completely. Put into blender and purée. Season. Form quenelles. Keep warm.

To finish, pan-fry the oyster mushrooms in a little clarified butter and season to taste. Keep hot. Heat clarified butter in a frying pan and seal the fillet steaks to a good caramelised colour. Season. Allow to rest.

Make quenelles from carrot purée, then warm all other items for the dish and plate.

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