Fillet of Beef Stuffed with Roquefort

Wash and cut the pear and boil it in the wine with a pinch of sugar until soft.

After the wine has evaporated, crush the pear cubes and leave to cool, then mix with the Roquefort.

Rinse the beef tenderloin and pat dry. Make an incision in the middle and put the Roquefort pear mixture inside. Close the cut with a slice of ham and fix it with a toothpick so that nothing can escape.

Bring a pan to temperature, add oil and sear the fillet of beef vigorously on all sides. Deglaze with cognac, turn briefly and wrap tightly in aluminum foil.

Place in the oven at 140 degrees for 10 minutes, then let rest for another 5 minutes. Remove the pan from the heat, reduce the temperature, dab the oil from the pan and melt the butter in it.

Sauté the finely diced shallot and let it become translucent. Briefly sweat the parsley and thyme, add the beef stock and simmer down to half the liquid. Strain the sauce and add to the pan again. Thicken with butter or cornstarch.

Season to taste with salt and pepper if necessary. Finally, fold in the cream.

Arrange the combination of sauce and fillet of beef stuffed with Roquefort on a plate and enjoy.

Related Recipes:

Pear and Curd Dumpling on Buttermilk CreamFor the pear and curd dumplings on buttermilk cream, first cut the pear in half and remove the core. Cut one... Fillet Wellington1. defrost puff pastry sheets together, clean mushrooms, peel shallots, finely dice both, as well as the ham... Beef RouladesFor the beef roulades first preheat the oven to 180 °C. Beat the beef cutlets, pepper them and coat them very... Pork Fisherman in Puff Pastry1. defrost the puff pastry. From the cabbage 2-3 gr. Remove leaves and pre-cook in lightly salted water for... Maties with Pears, Beans and BaconPear cream: Stew the pears with sugar and a dash of juice of one lemon until soft # they should still be al... Mediterranean Boiled BeefFor Mediterranean boiled beef, preheat the oven to 180 degrees. Season the meat with pepper and salt. In a... Roulade of Salmon and Pike Perch Poached in Lemongrass WithPasta dishes are just always delicious! Cut the salmon and pike-perch fillets into oblong strips about 1 cm... Ox Tongue in Caper SauceRinse the cooled beef tongue. Bring water to a boil, add tongue and bring to a rapid boil. Cover and simmer at... Mulled Wine CreamSieve the boiled mulled wine. Mix egg yolks, add one third of the mulled wine and stir until creamy. Melt the... Beef with Oyster SauceFor the marinade, combine soy sauce, rice wine, sugar and cornmeal. Cut beef into paper-thin slices with a...