French beef fillet tournedos with red wine sauce and carrots

How to make it

1. 1

   Cut the carrots into batons and boil them until tender in lightly salted water, about 8 minutes. Then quickly toss them in 5g butter when serving.

2. 2

   Season the beef fillet all over with salt and pepper. Heat a pan over high heat with the remaining butter and sear the meat for about 2-3 minutes per side until nicely browned. Remove the meat and leave to rest.

3. 3

   Lower the heat, finely chop the shallots and garlic and sauté them in the same pan. Stir in the tomato purée and let it toast for 1 minute.

4. 4

   Pour in the red wine, beef stock and thyme. Let the sauce bubble and reduce by half until it thickens slightly.

5. 5

   Season the sauce with salt and pepper. Serve the beef fillet with the butter-glazed carrots and the rich jus.