INGREDIENTS: 4 PERS.
1 to 2 doe tournedos per person (frozen)
2 shallots
1 C. cork syrup
1 C. mustard
1/2 chicken stock cube
1/2 dl of cognac
1/2 dl fresh cream
thyme to your taste
laurel to your taste
3 tbsp. tablespoon of butter
salt pepper
PREPARATION:
Preparation
25 min
Cooking
20 min
1.
Finely chop the shallots and brown them in 1 tbsp. of butter, until they become transparent.
2.
Add the chicken stock, 1 dl of water, thyme and bay leaf. Leave to simmer over low heat and cover for 5 minutes.
3.
Let the doe tournedos thaw slightly (1 hour at room temperature or 2 min. In the microwave, in the defrost position).
4.
Heat 2 tbsp. tablespoon butter in a skillet. Sear the doe tournedos (3 min. On each side). Add salt and pepper.
5.
Add the cognac and add the steamed shallots and mustard. Continue cooking over medium heat, covered, for 6 to 8 minutes.
6.
The meat may still be slightly pink. Remove the meat from the pan. Over a higher heat, add the Liège syrup and crème fraîche. Let reduce slightly.
7.
Cut the tournedos into thin slices that you fan out on the plates. Cover with a little sauce. Serve with cooked apples (cut the peeled apples into 8, brown them in butter and sprinkle with impalpable sugar) or fine beans and duchess potatoes or gratin dauphinois.
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