For 4 people:2 carrots, 1 large onion, 150 g button mushrooms, 40 g roasted and crushed peanuts, 1 glass of port, 1/2 glass of water, 800 g of beef fillet, 4 knobs of butter, 6 tablespoons of fresh pistachios, chives, a few whole peanuts, 1 tablespoon of peanut oil , salt, pepper.
- Peel the carrots and onion, and cut them into brunoise; do the same with the mushrooms. Cook the brunoise in salted boiling water for a few minutes. Reserve.
- Put these brunoises in a sauté pan with 2 knobs of butter. Sweat over low heat. Add the crushed pistachios and peanuts. Deglaze with port and let reduce until dry.
- Cut the beef into four steaks. Cook the seasoned steaks in very hot oil. Reserve on absorbent paper.
- Cut the steaks into thin slices. Arrange in a ring on four plates. Get warm.
- Drop the brunoise reduction with half a glass of water and whisk this sauce with the remaining butter. Taste and adjust the seasoning with salt and pepper if necessary.
- Take the plates out of the heat, decorate with a few whole peanuts. Add the chopped chives to the brunoise and coat with some of the sauce. Serve the rest in a sauceboat.
Hubert's Peanut Recipes
