Sauté de Bœuf à la Tolstoï (Sautéed Beef Fillet with Tomato and Agoursis)

Ingredients

• 1 kilo 200 head and tail of beef fillet
• butter
• 12 grammes salt
• a point of paprika
• 5 tomatoes
• 1 decilitre and a half tomato purée
• 100 grammes onions
• 2 decilitres fonds blanc
• 8 medium agoursis
• potatoes turned into balls and cooked à l'anglaise

Instructions

1. Cut the head and tail of the fillet into pieces of an average weight of 50 grammes.
2. Brown them briskly in butter.
3. Season with the salt and a point of paprika.
4. Add the crushed tomatoes, the tomato purée, the chopped onions, the fonds blanc and the agoursis cut into lozenges.
5. Cook in the oven for about three quarters of an hour.
6. Dress in a timbale and serve at the same time potatoes turned into balls and cooked à l'anglaise.