Our Michelin chef Alain Pic, the owner of restaurant Les Mésanges, shows us how to make another version of a strate dish with an alternation of beef fillet and foie gras. And, of course, being it a gourmet recipe, he will also show how to accompany it with vegetables and use red wine (which would be the hermitage)to reduce with herbs and vegetables and turn it into a great tasting sauce. Enjoy this dish best with a glass of Julienas if desired.
Beef Strate Recipe
Prep Time: 45 mins
Cook Time: 45 mins
1.32 lbs. beef fillet
0.88 lbs. foie gras (duck liver)
0.33 lbs. aromatic garnishing (carrots, onions, celeries, shallots, garlic, thyme, bay leaf)
1 bouquet mixed greens
1 1/4 cups red wine
10 ½ tablespoons butter
12 baby carrots
12 mini leeks
0.66 lbs. (10.56 oz.)
1. Peel the turnips, potatoes, and carrots. Clean the leeks and baby carrots by taking out the roots and slicing the leeks in half at the edged and cutting the edges of the baby carrots to refine them into a point.
2. Cut some thin slices of the foie gras then sear in a frying pan. Drain off excess oil.
3. For the beef strate: Trim the beef fillet then slice them thinly. Season the slices with pepper and salt. Lay the beef fillet and foie gras interchangeably over the other having beef fillet on the bottom and top layer. Tie them together with a butcher’s twine .Boil the strate in a saucepan with 3 ½ tablespoons butter. Cook in the oven for about 5 minutes. Remove then store it warm.
4. For the sauce: Mince some shallots and slice the carrot. Heat some oil in a frying pan then cook the shallots, sliced carrots, thyme, and bay leaf in it. Once the shallots are browned, pour some red wine then reduce for 15-20 minutes. Strain then thicken with butter to sweeten and bind.
5. Blanch the baby carrots, turnips, and leeks then glaze them in a hint of butter.
6. Halve the strate, place them on a serving dish then alongside it, the vegetables. Pour some sauce over the dish, keeping it from the vegetables. Bon appétit!