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Tenderloin steak baked with Chavignol cheese

Tenderloin steak baked with Chavignol cheese



4 tenderloin steaks
4 Crottins de Chavignol
15 cl of fresh cream
800 grams of turnips
4 shallots
1 lemon
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

Preparing the turnips: Peel the shallots, chop up and place them in a frying pan, pour in 5cl of white wine and the cider vinegar. Place on a strong flame and allow the liquid to nearly evaporate, then pour in the honey. Peel the turnips and cut in quarters. Place them in the frying pan making sure they lie as flat as possible. Cover them with water, add salt and pepper. Place cooking paper over the frying pans top and allow it contents to simmer for 15 minutes. Occasionally, in order to verify cooked status of the turnips pick with a pointed knife. Add a zest of lemon.
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.