Source

PROGRESSION

Marinate the meat

Cut a fillet heart into 2 cm thick slices, then cut the slices into neat strips. Place the slices in a mixing bowl and season with sesame oil, fleur de sel, freshly ground pepper and paprika powder. Mix well and leave to marinate at room temperature for the rest of the preparation.

Making the Stroganoff sauce

Peel and roughly chop the onion. Cut the mushrooms into quarters. Gently heat the creams in a saucepan with the veal stock powder mixed with a whisk.

In a frying pan, sweat the onions over a low heat, add the mushrooms and leave to cook. Add the tomato paste and leave to cook for a while. Sift in the flour and cook the roux for a few minutes.

Once the cream is almost boiling, pour the contents of the frying pan into the saucepan, corner well. Bring to the boil, whisking to ensure that nothing sticks. Season with the soy sauce, Worcestershire sauce and Tabasco. Set aside.

Sauté the meat

Brown the pieces of beef in a very hot pan over a high heat. Season with salt. Cooking is generally between blue and rare. Deglaze with cognac. Pour into the sauce and coat well. Arrange on serving plates and garnish with a fresh herb pluche.