Beef Stake Mignonette with Beluga Sauce

Ingredients / 4 port

800 g beef steak, rolled and baked with the RFD technique at 54° C inside temperature

Mignonette mixture / roughly grinded

1 tbsp black peppercorn

1 tbsp white peppercorn

1 tbsp rose peppercorn

1 tbsp green peppercorn

1 tbsp coriander

1 tbsp thyme

Beluga sauce

200 g beluga lentils

1 shallot, finely chopped

2 garlic cloves, finely chopped

1 tsp tomato paste

1 tsp thyme

2 bay leaf

2 tbsp red wine

2 tbsp balsam vinegar

500 ml stock, chicken or beef

Celtic salt and freshly ground pepper

Method

• Into a medium pot, gently sauté the shallot and garlic for a while.

• Add the tomato paste, thyme and bay leaf and continue for a few more seconds.

• Add the lentils and stir gently and continue the process for a minute.

• Deglaze the pan with the wine and the vinegar and directly add the stock.

• Bring the heat to medium-high and simmer until the lentils are almost done.

• Turn the heat to very low, season the taste with salt and pepper and leave the pan on low heat to simmer for a few more minutes.

• Meanwhile, slice the beef into four equal pieces and place them on a wide plate.

• Spread the mignonette spices on top and use your fingers to press them on the meat on both sides and then pat them gently to remove the excess pepper mixture and place them on a clean plate.

• Brush with little olive oil in a hight heated fry pan and sear the stakes for a minute on each side.

• Turn off the heat and place them on a chopping board and leave them to rest for another 5 minutes.

• Slice them if you wish, and serve them with the sauce aside.

Tips

• I served this spicy stake with sauté vegetables and asparagus, a fantastic dish, especially winder times!