Tenderloin steak baked with Chavignol cheese
Frying the steaks: Fry the tenderloin steaks in butter. Allow them to cook 2 to 5 minutes each side. Salt and pepper the steaks and keep warm.
Grilling the Crottins: While the steaks are cooking place the Crottins in an oven pan, pour a little oil over the cheeses and place under the grill for 2 to 5 minutes until their exterior is golden brown with a surface undulated by the heat.
Making the sauce: Take the frying pan and pour in the brandy to this add the remaining of the white wine. Reduce under a strong flame for 2 to 3 minutes and pour in the cream, allow further cooking for another 3 minutes. Salt and pepper.
Serving: Now for the serving, first make sure the plates are heated and the food hot. Place the steaks on a plat and cover with the sauce, on the top place the Crottins and lastly surround the steaks with the honey-coated turnips. Quite a lot of action, and it is important to make sure the four different parts (preparing turnips, cooking steaks, grilling Crottins and making the sauce) come together at the same time. Well worth the effort, a festival of different tastes and flavors.
Ingredients :4 tenderloin steaks
4 Crottins de Chavignol
15 cl of fresh cream
800 grams of turnips
5cl of brandy
15cl of white wine
20 grams of butter
1 café spoon of olive oil
3 soup spoons of cider vinegar
1 soupspoon of honey
Salt and ground pepper
St Joseph or Crozes Hermitage
Crottin 2 pcs.