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Cocur de Fillet de Boeuf aux Escargots et Girolles

From: Chefs Notes John Burton-Race
Fumet de Vin Rouge-Rosted Fillet of Beef with Snails in Parsley Butter
(Serves 6)

Ingredients:
90g Girolles Mushrooms
60g Butter
½ Clove Garlic
180g Peeled Button Onions
6-150g portions of Beef Fillets
1 Dessert Spoon of Olive Oil
30g of unsalted Butter
6tsp Veal Meat Glaze
Salt and Pepper

Garnish:
6tsp cooked onion puree
150g Snails in Garlic Butter
Red Wine Sauce

Preparation:
For the vegetables, sauté the mushrooms and garlic in ½ of the butter until soft.

Use the remaining butter to sauté the button onions.

Season the beef with salt and pepper.

Heat the olive oil in a pan and colour the beef on each side until golden brown.

Lower the heat and cook until done to your liking.

Remove the beef from the pan and reduce the juices with the butter and veal glaze until sticky.

Roll the fillets in this.

To serve, spoon the warm onion puree ( made with onion, herbs, garlic and cream) in the center of each plate, with glazed fillets on top.

To finish arrange the snails, onions, and mushrooms around the outside of the plate and pour red wine sauce over them.

Seen here in the picture with a John Burton-Race fine, crisp, specialty garnish-potato galette.