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Cancalaise beef tenderloin, oyster sauce


Here is a happy marriage between land and sea with this delicious cancalaise beef tenderloin recipe.

Ingredients for 4 persons :

  • 4 beef fillets (160 to 180 g each)
  • 12 cupped oysters
  • 70 g butter
  • 3 shallots
  • 10 cl of Vermouth (or Noilly Prat)
  • 1 tbsp. tablespoon soy sauce
  • 1 lemon
  • 1 tbsp. oil soup
  • Salt pepper

Cancalaise beef fillet

- Open the oysters. Extract the flesh. Filter and pour the water from each oyster into a saucepan. Bring this water to a boil, poach the oysters for 20 to 30 seconds. Remove them and keep the water.

- Peel, wash and chop the shallots.

- In a saucepan, melt 10 g of butter, place in it and sweat the chopped shallots for 3 minutes.

Pour in the Vermouth, soy sauce and oyster water. Reduce, add a few drops of lemon and whisk the sauce with 30 g of butter. Keep warm.

- Roughly chop 8 poached oysters with a knife (reserve the other 4 whole), add them to the sauce.

- Place 30 g of butter and oil in a pan, sear the fillets and cook to the desired doneness.

- Place the fillets coated with the sauce on hot plates, each topped with a poached oyster.

Chef's B.A.ba

You can accompany this dish with small vegetables (tops of cauliflower, carrots, julienned leeks ...) or a mash

potatoes.

Words from the kitchen

Whisk in butter : add very cold butter in small pieces to obtain a smooth sauce.

Reduce : evaporate a liquid to concentrate the flavor of a food by bringing it to a boil.

Sweat : remove the vegetation water from a vegetable by heating it gently without coloring in a fatty substance in order to concentrate the flavors.

Recipe: T. Bryone, Photo: C. Herl├ędan

Video: Garlic Beef in Oyster Sauce Stir Fry Chinese Style (October 2020).