Steak with confit shallots, polenta with cepes and parsley dressing Recipe

Fillet steak cooked in a beef consomme and served with confit shallots, fried polenta with cep mushrooms and finished with a parsley and olive oil dressing.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • For the meat
  • Fillet steak(s) (150g) : 6 whole
  • Shallot(s) : 3 whole
  • Beef stock : 1000 ml
  • Red wine : 100 ml
  • Olive oil : 20 ml
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • For the garnish(es)
  • Polenta : 100 g
  • Semi-skimmed milk : 250 ml
  • Chicken stock : 250 ml
  • Freshly ground black pepper : 3 Turn
  • Large cèpe(s) : 3 whole
  • Olive oil : 30 ml
  • For the sauce
  • Flat leaf parsley : 1 bunch
  • Garlic clove(s) : 1 whole
  • Olive oil : 100 ml
  • Coarse salt : 5 g
  • Unsalted butter : 50 g



    Peel and dice the shallots.
    Heat the beef stock to a temperature of 60'C and the add the steaks to the pan and poach for 15 minutes. Once poached, remove from the pan and season with salt.

    Heat a frying pan and add a drizzle of olive oil. Sear each poached steak on all sides and then remove from the pan and season with pepper. Keep warm.
    Add the shallots to the same pan and sweat with a pinch of salt for 3 minutes. Deglaze the pan with the red wine and 100ml of the stock used to poach the meat.


    Bring the milk and the chicken to the boil in one large pan. Add salt and pepper and then pour in the polenta. Cook for 3 minutes, stirring all the time.
    Pour the polenta into a baking dish or into individual moulds and chill for 20 minutes.
    Once cool, cut the polenta to size and use a small cutter to cut rounds and shallow dips in the polenta.

    Heat a frying pan and add a little olive oil. Cut the ceps into quarters. Fry each portion of polenta until golden brown on both sides, remove, add the ceps and butter and fry till golden.


    Pick the parsley leaves from the stalks and plunge into a pan of boiling salted water for 10 seconds. Drain well. Peel the garlic and remove the green stem.
    Blend the parsley and the garlic with the olive oil until smooth.

    Cut each steak in half and place the 2 pieces side by side on a plates along with the ceps. Dot the confit shallot on top and then place a serving of polenta alongside. Fill the holes and dips in the polenta with the parsley dressing and serve immediately.

Chef's tip

«If you would like your steak rare, heat the broth to a temperature of just 55'C.»

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