Filet Medallions Au Gratin

Cut the fillet into immediately large medallions (weighing about 70 g) (Cut twice as thick towards the tip so that the narrow part can be folded over). Dry the meat with kitchen roll.

Cut the leek stalk in half lengthwise. Blanch briefly in boiling salted water. Remove, cool and drain well.

For the spice mixture, lightly toast peanuts in a dry skillet. Cool. Grind in a cutter with spices and salt.

Preheat oven and ovenproof dish to 220 °C.

Brush the medallions with liquid clarified butter. Turn them in the spice mixture on the other side. Place leek strips around medallions. Attach with toothpicks as needed. Place medallions end to end in hot baking dish. Roast in the center of the oven for twenty-five to thirty minutes.

For the sauce, whip the cream until stiff. Add the chili sauce and season. Spread evenly over hot meat. Serve immediately.

Serve with Chinese noodles.

Variations:

Use breakfast bacon instead of leek strips.

Replace peanuts with sesame seeds or cashews.

Season the sauce with one to two tablespoons of cognac.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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