Serves 4: 2 carrots, 1 large onion, 150 g button mushrooms, 40 g roasted and crushed peanuts, 1 glass port, ½ glass water, 800 g beef fillet, 4 knobs butter, 6 tablespoons fresh pistachios, chives, a few whole peanuts, 1 tablespoon peanut oil, salt, pepper.
- Peel the carrots, onion, and mushrooms, then finely dice into brunoise. Blanch in salted boiling water for a few minutes. Drain and reserve.
- In a sauté pan, sweat the brunoise with 2 knobs of butter over low heat. Stir in crushed pistachios and peanuts. Deglaze with port and reduce until nearly dry.
- Season the beef fillet and cut into 4 steaks. Sear in very hot peanut oil. Rest on absorbent paper.
- Slice the steaks thinly and arrange in rings on four warmed plates.
- Deglaze the brunoise with ½ glass water, then whisk in remaining butter for a glossy sauce. Season to taste with salt and pepper.
- Off the heat, garnish plates with whole peanuts. Mix chopped chives into the brunoise, spoon over beef, and serve extra sauce in a boat.
From Hubert's Peanut Recipes
