Fillet of Beef in Mushroom-Nut Coat with Vanilla Sabayon

For the fillet of beef in a mushroom-nut coating, trim the fillet of beef. Heat some clarified butter in a pan. Add the herbs and sear the fillet on each side.

Put the fillet on a baking tray covered with aluminum foil and let it cool down. Clean the mushrooms and dice them finely. Melt the butter in the meat pan. Leave the herbs in the pan.

Sauté the diced shallots in it until translucent and add the mushrooms. Remove the herbs. Dust the mushrooms with the porcini flour and glaze with the honey. Transfer to a bowl and season with salt and cayenne pepper. Leave to cool.

Roast the walnuts in a pan without fat and add to the mushrooms. Stir in the yolks and beat the egg whites until stiff and fold in as well. Spread the mushroom mixture on the beef fillet.

Roast at 160° for about 20-25 minutes on the lowest rack. It is best to insert a meat thermometer and keep checking the core temperature. The meat should be medium at 58°. Briefly gratinate under the grill and then let rest for about 5-10 minutes.

For the vanilla sabayon, whip all ingredients in a stainless steel kettle over steam until very frothy, then chill in an ice bath. Portion the fillet and serve with the sabayon.

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