Difficulty: Intermediate
Soak the sultanas in a little warm water for 10 minutes, then drain.
Cut the tenderloin into 4 equal steaks. Season generously with salt and pepper.
Heat the oil in a skillet over high heat. Sear the steaks for 4 minutes per side for rare (blue). Transfer to a warm plate and tent loosely with foil.
Discard the cooking oil, then deglaze the pan with cognac. Add the drained sultanas and reduce until the liquid evaporates.
Stir in the grey mignonette and veal stock. Simmer to reduce the sauce.
With a sharp knife, slice each steak diagonally into thin slices and arrange in a fan (rosette) on 4 warmed plates.
Finish the sauce by whisking in the butter off the heat (monter au beurre). Season with salt to taste. Strain out the mignonette if desired, then spoon over the beef.
Expert Tip: Pair with cauliflower and carrot purées for a balanced, elegant side.
Chef's Note: Prefer it whole? Serve the tenderloin steaks intact—perfect for those who enjoy unminced cuts.
Wine Pairing: Saumur-Champigny or Chinon.
