Difficulty:[usr 2]
Soak the grapes in a little warm water.
Cut 4 pieces from your piece of fillet. Season with salt and pepper.
Put the oil in the pan, sear your meats for 4 minutes on each side (blue cooking). Keep warm.
Discard the cooking oil and deglaze with the brandy. Add the drained grapes and let reduce until dry.
Put the mignonette and lie down in the veal stock. Let reduce.
With a very sharp knife, cut your steaks diagonally into thin cutlets. Then arrange them in a rosette on 4 plates. Go warm.
Finish the sauce by winnowing, while incorporating the knob of butter. Salt.
Take out the minced beef and coat with this sauce.
My advice: Two vegetable purées can accompany this dish, for example cauliflower and carrots.
Joëlle's point of view: You can very well serve the piece of beef tenderloin whole; not everyone likes minced meat.
Suggested wine: Saumur-Champigny or Chinon.
