4 thick slices of boneless beef: tenderloin, filet mignon (fillet) or sirloin, 5 oz each cut 1 1/2 inches thick
13 oz small chanterelles (wild mushrooms)
1 tablespoon coarse sea salt
1 tablespoon black peppercorns
Green leaves of 4 celery stalks
2 tablespoons butter
1 small shallot, minced
1 1/2 tablespoons sweet muscat wine
1/4 cup light cream
3 tablespoons chopped tender yellow leaves of 1 celery heart
Tie kitchen string around each slice of beef in the shape of a cross, forming a 2 1/2 inch bow at the center. Trim any hard parts from the chanterelle stems, but keep the mushrooms whole. Wash them quickly and pat dry.
Boil water in a 4 qt pot. Add the coarse sea salt, peppercorns, and the green celery leaves.
Meanwhile, melt the butter in a 10 1/4 inch nonstick skillet. Add the shallot and cook over low heat for 3 minutes, until soft but not golden. Add the chanterelles and cook, stirring constantly, over high heat for 5 minutes, until they no longer release water. Season with salt and add the wine. Cook until the wine evaporates. Add the cream and cook for 2 minutes: the cream will reduce and turn light brown. Remove from the heat.
Slip the string bows of the tied slices of beef over the handle of a wooden spoon. Rest the wooden spoon across the pot, with the meat suspended in the simmering seasoned water. The beef will cook perfectly. Allow 4 minutes to obtain rare meat. Remove the beef from the pot and place each piece on a warm plate.
Add the chopped yellow celery leaves to the mushrooms and heat for 30 seconds, stirring. Garnish the meat with the mushrooms and serve immediately.
Active Time: 20 Minutes
Total Time: 20 Minutes
Yield: 4 Servings