Belgian Blue Beef Fillet with candied Shallots in St-Feuillien Triple

Preparation

Clean the celery.

Boil the water and blanch the spinach and bacon.

Drain off the excess water using a cloth. Blanch the shallots and celery (5 to 10 minutes). Drain them off carefully.

Add salt and pepper to the shallots and brown them in a pan. Sprinkle with sugar, leave to caramelize, then add the Saint-Feuillien Triple. Simmer until almost completely reduced.

Sear the beef tenderloins on each side.

Cut the beef fillets into 3 slices. Arrange pieces of celery between the slices, cover with bacon, and wrap in spinach leaves. Place into a covered oven-safe pot or on a baking sheet and reheat in the oven for 5 to 6 minutes.

Deglaze the meat in the pot with a little bit of water from the blanched vegetables. Add the shallots.

Arrange the fillets on the plate and garnish them with shallots.

Serve with the sauce, either around the fillet or to the side.