Filet de Bœuf, Purée de Chou-Fleur à la Truffe

Nutrition · per serving

Steps

1. 1

   Take the beef tenderloin steaks out of the refrigerator 15 minutes before cooking so they lose some chill. Pat them very dry, then season all over with the fine sea salt and freshly ground black pepper. Dry surface = better browning, so do not skip this.

   2 steaks, 180 g each, about 4 cm thick beef tenderloin steaks4 g fine sea salt2 g freshly ground black pepper
2. 2

   Meanwhile, start the cauliflower purée: put the cauliflower, double cream, unsalted butter, sliced garlic clove, fine sea salt, white pepper, and 80 ml water into a saucepan. Cover and cook over medium heat for 10-12 minutes, stirring once or twice, until the cauliflower is completely tender and the liquid is mostly reduced. The florets should crush easily when pressed with a spoon.

   450 g, cut into small florets cauliflower60 ml double cream25 g unsalted butter1 clove, sliced garlic clove3 g fine sea salt1 g white pepper
3. 3

   Transfer the cooked cauliflower mixture to a blender or use a stick blender. Blend until completely smooth, then add the truffle oil and blend briefly again. If needed, pass through a fine sieve for an ultra-silky restaurant-style finish. Keep warm over very low heat or in a warm spot; if it thickens too much, loosen with 1-2 tablespoons hot water.

   450 g, cut into small florets cauliflower60 ml double cream25 g unsalted butter1 clove, sliced garlic clove5 ml truffle oil3 g fine sea salt1 g white pepper
4. 4

   Heat a heavy frying pan until very hot. Add the neutral oil, then lay in the steaks. Sear without moving for about 2 minutes on the first side until a deep brown crust forms. Turn and sear the second side for 2 minutes.

   2 steaks, 180 g each, about 4 cm thick beef tenderloin steaks10 ml neutral oil
5. 5

   Lower the heat to medium. Add the unsalted butter, fresh thyme, and lightly crushed garlic cloves to the pan. Tilt the pan and baste the steaks continuously with the foaming butter for 1-2 minutes, until the internal temperature reaches about 50-52°C for rare or 54-56°C for medium-rare. Sear the edges briefly if needed. The butter should smell nutty, not burnt.

   2 steaks, 180 g each, about 4 cm thick beef tenderloin steaks20 g unsalted butter4 sprigs fresh thyme2 cloves, lightly crushed garlic cloves
6. 6

   Transfer the steaks to a warm plate and rest for 6 minutes. Resting is essential so the juices redistribute and the center finishes gently. While the meat rests, warm the purée if necessary and taste for seasoning.

   2 steaks, 180 g each, about 4 cm thick beef tenderloin steaks
7. 7

   Spoon the truffle cauliflower purée onto warm plates and swipe it into a bed. Place a rested steak on each plate. Finish with sliced chives and a small pinch of flaky sea salt. Serve immediately while the beef is hot and the purée is silky.

   2 steaks, 180 g each, about 4 cm thick beef tenderloin steaks6 g, finely sliced chives1 g flaky sea salt

Origin & History

Pan-seared filet de bœuf is rooted in classic French bistro and fine-dining technique, where premium cuts are cooked simply to highlight tenderness and precise doneness. Cauliflower purée became a modern French restaurant staple as a refined alternative to potato purée, and truffle accents reflect the luxurious flavor pairings associated with haute cuisine.