Tenderloin Steak baked with
Chavignol cheese, with honey turnips

Cost	Serving	Preparation	Cooking	Drinking
	4	20 minutes	2 hours	Saint Joseph

Preparation:

Preparing the turnips:

• Peel the shallots, chop up and place them in a frying pan, pour in 5 cl of white wine and the cider vinegar.
• Place on a strong flame and allow the liquid to nearly evaporate, then pour in the honey.
• Peel the turnips and cut in quarters.
• Place them in the frying pan making sure they lie as flat as possible.
• Cover them with water, add salt and pepper.
• Place cooking paper over the frying pans top and allow it contents to simmer for 15 minutes.
• Occasionally, in order to verify cooked status of the turnips pick with a pointed knife.
• Add a zest of lemon.

Frying the steaks:

• Fry the tenderloin steaks in butter.
• Allow them to cook 2 to 5 minutes each side.
• Salt and pepper the steaks and keep warm.

Grilling the Crottins:

• While the steaks are cooking place the Crottins in an oven pan, pour a little oil over the cheeses and place under the grill for 2 to 5 minutes until their exterior is golden brown with a surface undulated by the heat.

Making the sauce:

• Take the frying pan and pour in the brandy to this add the remaining of the white wine.
• Reduce under a strong flame for 2 to 3 minutes and pour in the cream, allow further cooking for another 3 minutes.
• Salt and pepper.

Serving:

• Now for the serving, first make sure the plates are heated and the food hot.
• Place the steaks on a plat and cover with the sauce, on the top place the Crottins and lastly surround the steaks with the honey-coated turnips.

The right place to buy Crottin de Chavignol cheese:

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