Fillet of Beef Petit-Duc

Ingredients

• beef fillet
• small puff-pastry bouchées
• asparagus tips
• cream
• medium artichoke bottoms
• butter
• truffles
• meat glaze
• old Madeira
• 250 grammes butter

Instructions

1. Lard the beef fillet.
2. Pot-roast it, glazing it at the last moment.
3. Fill the small puff-pastry bouchées with asparagus tips bound with cream.
4. Stew the medium artichoke bottoms in butter and garnish them with slices of truffle.
5. Dish the fillet and surround it with the bouchées and the artichoke bottoms.
6. Serve separately a very light meat glaze with old Madeira added, mounted in the proportion of 250 grammes of butter per litre of glaze.