Pavé du Mail: Pan-Seared Beef Tenderloin with Mustard Cream Sauce
Pavé du Mail: Pan-Seared Beef Tenderloin with Mustard Cream Sauce
Plantin Kaviari
2
15 minutes
25 minutes
French
Main Course
Intermediate
Pavé du Mail pairs tender pan-seared beef tenderloin with a smooth mustard cream sauce enriched with Cognac and crème fraîche. Finished with freshly chopped parsley and served alongside crisp homemade fries, the dish balances the savoury richness of the beef with the gentle warmth of Dijon mustard.
Ingredients
- 2 beef tenderloin steaks
- 15 g unsalted butter
- 15 ml sunflower oil, for searing
- Neutral frying oil, as needed, for the homemade fries
- 50 ml Cognac, or beef stock for an alcohol-free version
- 4 tbsp thick crème fraîche, or heavy cream
- 1½ tbsp strong Dijon mustard
- 1 small bunch fresh flat-leaf parsley, finely chopped
- 500–600 g yellow-fleshed potatoes, such as Agria, peeled
- Fine sea salt and freshly ground black pepper, to taste
Directions
Prepare the homemade fries:
Cut the peeled potatoes into even matchsticks. Rinse thoroughly under cold water to remove excess starch, then drain and pat completely dry with a clean kitchen towel.Blanch the potatoes:
Heat the frying oil to 140°C. Fry the potatoes in batches until cooked through but still pale. Remove with a spider or slotted spoon and drain well.Pan-fry the Beef Tenderloin:
Season the beef tenderloin steaks generously with fine sea salt. Heat the sunflower oil and butter in a heavy frying pan over medium-high heat. When the butter is foaming, add the steaks and cook to the desired doneness, turning once to form a deep golden crust.Rest the meat:
Transfer the steaks to a warm plate and cover loosely with foil while making the sauce.Build the mustard cream sauce:
Carefully pour off excess fat from the pan, leaving the caramelised cooking juices. Add the Cognac, or beef stock for an alcohol-free version, and scrape the base of the pan with a wooden spoon. Add the crème fraîche and Dijon mustard, then simmer gently until the sauce is smooth and lightly thickened. Season with freshly ground black pepper.Flash-fry and serve:
Increase the frying-oil temperature to 180°C. Fry the blanched potatoes in batches until crisp and golden, then drain and season with fine sea salt. Serve the steaks immediately with the mustard cream sauce, chopped parsley and hot homemade fries.
