Ingredients (for 2 people)
– 2 steaks of beef tenderloin
– 2 carrots
– 250 g of button mushrooms
– 250 g of small onions
– 3 or 4 shallots
– 1 onion
– Salt, pepper,
– Crème fraîche
– Soy sauce
– Crushed hazelnuts
– 50 g of black and white sesame.
Marinate the Pavés tenders in 10 cl of soy sauce and 2 teaspoons of mustard. Season with salt and pepper, wrap, and leave for 2 hours in the fridge.
Cut the carrots into strips, blanch them for 1 minute in boiling salted water, then brown them in butter with salt and pepper. Cut the onion, shallots, chives, and mushrooms and brown them in butter. Salt and pepper. Remove from the heat and add the crème fraîche. Pour this preparation into small casseroles. Cover successively with breadcrumbs, butter, and hazelnuts and bake for 10 minutes.
Blanch the small onions, caramelize them with a little soy and honey.
Work the sesame, breadcrumbs, and softened butter until you obtain dough to spread on one side of the paving stone.
Bake the pavers for 2 minutes on each side, then bake for 10 minutes at 180 degrees.
In a saucepan, reduce the remaining marinade by half with honey.