Fillet of Beef Flavoured with Maple Syrup

Name: Fillet of Beef Flavoured with Maple Syrup
Yield: 4 servings
Ingredients: 4 (5 oz/150 g each) filet mignon; 8 baby fennel; 1/2 cup (125 mL) veal stock; 2 tbsp (30 mL) olive oil; 1 tbsp (15 mL) butter; 1 oz (30 g) shallots chopped; 1 cup (250 mL) veal stock; 3 tbsp (45 mL) maple syrup; 6 tbsp (10 g) old-fashioned whole-grain mustard; 1/2 cup (125 mL) 35 % whipping cream; 2 oz (60 g) fresh cranberries; Salt and pepper to taste; Sprigs of rosemary; Oak leaf lettuce; Maple sugar to garnish

This is the Fillet of Beef Flavoured with Maple Syrup recipe.

Prep: 15 min
Cooking: 15 min

Yields 4 servings

Ingredients

4 (5 oz/150 g each) filet mignon
8 baby fennel
1/2 cup (125 mL) veal stock
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) butter
1 oz (30 g) shallots chopped
1 cup (250 mL) veal stock
3 tbsp (45 mL) maple syrup
6 tbsp (10 g) old-fashioned whole-grain mustard
1/2 cup (125 mL) 35 % whipping cream
2 oz (60 g) fresh cranberries
Salt and pepper to taste
Sprigs of rosemary
Oak leaf lettuce
Maple sugar to garnish

READY FOR REWARDS?

Preparation

Blanch the baby fennel in boiling water for 2 to 3 minutes. Drain. Braise by placing in a small dish and adding 1/2 tasse (125 mL) of veal stock. Bake at 350 °F (180 °C) for about 15 minutes until cooked through.

Sauté the fillets in a pan with olive oil and butter. Keep hot.

To the same pan, add the shallots, veal stock, maple syrup, whole-grain mustard and cream. Add the cranberries and cook for 5 minutes.

Remove the cranberries and reduce sauce by half. Add salt and pepper. Adjust seasoning as necessary.

Divide the braised fennel between 4 plates. Pour sauce over and place fillets on top. Add cranberries, a sprig of rosemary, and a few oak leaf lettuce leaves. Sprinkle maple sugar around the plate. Jean Soulard, Executive Chef, Le Château Frontenac