Beef Fillets with Flageolets Beans
Tournedos aux Flageolets
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INGREDIENTS 10-ounces flageolets*
1 bouquet garni
2 onions, peeled
2 cloves
1 tablespoon butter
1/4 pound mushrooms, sliced
4 fillet mignons of beef
4 tablespoons chopped parsley
Salt and pepperSoak flageolets overnight.
Drain and place in a large saucepan; add 3 times volume of cold water, bouquet garni, 1 onion, and cloves. Simmer 45 minutes.
Chop second onion. In a frying pan, sauté onion in 2 tablespoons butter. Add sliced mushrooms. Cook for 15 minutes over medium heat.
Meanwhile, salt and pepper the fillet mignons and broil them. Drain beans and reserve cooking juices.
Remove onion, cloves, and bouquet garni. Purée the flageolets, adding salt and pepper to taste. If necessary, thin down purée by adding some cooking liquid. Incorporate butter.
Serve tournedos over the flageolet purée, garnish with mushroom slices and chopped parsley.
Makes 4 servings
NOTE - These small tender french kidney beans range in color from pale green to creamy white. The perfect bean to accompany lamb or used with a fresh herb vinaigrette.