Fillet Bois Boudrin


Ingredients

For the Bois Boudrin
1 large shallot, chopped
3 small cherry tomato, halved, or medium tomatoes, deseeded and chopped
3 tbsp (9 Teaspoons) tomato ketchup
2 tbsp (6 Teaspoons) worcestershire sauce
1 tbsp (3 Teaspoons) grain mustard
½ lemon, juice only
1 tbsp (3 Teaspoons) balsamic vinegar
1 tbsp (3 Teaspoons) olive oil
small handful tarragon leaves, finely chopped
For the fillet
tenderloin of fillet, cut into medallions.
salt
pepper
olive oil

Method

For the Bois Boudrin

Simply mix everything together. This can be done the day before, then kept covered in the fridge until required. Remove the sauce from the fridge at least 30 mins before serving.

For the Fillet

  1. Heat a large non-stick skillet over high heat
  2. Add a glug of olive oil
  3. Season the steaks properly with salt and pepper
  4. Fry the steaks for a few minutes each side until properly charred (the taste is in the char)
  5. Remove the steaks and rest for 20 minutes
  6. Spoon the sauce over the steaks and serve