Limousin veal fillet from Cyril Auboiroux

The flavors of Limousin, the sweetness of the holidays and the comforting flavors of winter: the Corrèze chef Cyril Auboiroux, who worked in the kitchens of Michel Bras or Alain Ducasse, and now established in his own restaurant in Tulle, proposes a simple and inviting dish recipe. He exalts the local products and offers us a filet mignon of Limousin veal and its Viennese walnuts, chestnuts and bacon, mashed polenta and Jerusalem artichokes. Put on your apron!

All about:
The 2022 Festival of Lights in Lyon

  • Limousin veal filet mignon (about 150 to 180 g/person)
  • Black bacon
  • Veal broth
  • Carrots
  • Onions
  • A clove of garlic
  • A teaspoon of Brive violet mustard

For the polenta:

  • Cornmeal (60 g for 4 pers.)
  • Milk (20 cl for 4 pers.)
  • Cream (20 cl for 4 pers.)
  • Jerusalem artichoke
  • Parsley

For the Viennese:

  • Walnuts
  • Chestnuts
  • Black bacon
  • Parsley
  • Butter
  • Bread crumbs

To prepare the sauce, start by gently browning the veal trimmings in a pan.

While the pieces of meat are browning, start preparing the polenta: pour the milk and cream into a saucepan, leave on low heat until it simmers, then slowly sprinkle in the cornmeal, stirring. Cook for 10 minutes stirring regularly. Don’t forget to season!

When the veal trimmings are well browned, add an aromatic side dish to flavor your juice: carrots, onions and the garlic clove. Brown everything well, blend, then, when everything has reduced well, add the veal stock. Simmer, over low heat, until the recipe is finished.

For the side dish, peel the Jerusalem artichokes. Chef Cyril Auboiroux has chosen to cook them first in the English way: he immerses them in plenty of boiling salted water, then interrupts cooking by immersing the Jerusalem artichokes in ice water. To bring them up to temperature, put the Jerusalem artichokes in a saucepan, moisten them slightly. When hot, mash them roughly with a fork. Add the chopped parsley, olive oil, salt and pepper.

Insert a slice of bacon in the center of the veal fillet. In a hot pan, sear them. When you turn them, add a nice knob of butter to color them and grease them regularly. Finish cooking by placing them in the oven previously heated to 180°C. For small individual pieces of filet mignon, wait 5 minutes for cooking. Leave to rest for a few minutes.

Chef Tullist suggests coating the pieces of meat with a Viennese, a kind of gourmet, crunchy crust, which is best prepared ahead of time so it freezes in the fridge. Mix the crushed chestnuts, the chopped walnuts, a few pieces of diced bacon and the chopped parsley. Bind everything with melted butter and a little breadcrumbs. Place the mixture between two sheets of parchment paper and roll it out with a rolling pin. Put them in the refrigerator. When the Viennese is well set, place it on the pieces of filet mignon and put it back in the oven for 3-4 minutes at 180°.

Strain your veal jus through a sieve (or through a fine sieve).

Arrange your elements: mashed Jerusalem artichokes, polenta, filet mignon au gratin, and beef juice. Chef Cyril Auboiroux decorates his dish with a little parsley purée, Jerusalem artichoke chips and a whole chestnut.

Treat yourself !

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