4 beef tournedos
40g / 1 2/3 tbls Bordier chocolate Butter with Venezuela cacao chips
2 tbls. wild Madagascar pepper
3 cl / 2 tbls cognac
15 cl / 5 fl. oz. veal stock
1 tbls. unsweetened cocoa powder
1 small celeriac
10 cl de crème liquide entière
15 g / 1 tbls. Border Madagascar vanilla butter
A few fronds of chervil
Prepare the vanilla celeriac puree. Peel the ball of celeriac and cut into large cubes. Boil in salted water, then using a wand mixer, puree the celeriac along with whole heavy cream and the vanilla butter.
Preheat the oven to 100°C / 212°F. Coarsely grind the pepper using a mortar and pestle. Salt the beef and dredge on both sides in the pepper.
Heat half the butter in a large frying pan. As soon as it is melted, sear the tournedos on both sides. Place in a baking dish and then into the oven to keep warm.
Deglaze with the cognac, then add the veal stock and cocoa. Reduce the sauce slightly.
Fold in the rest of the butter. Mix.
Remove the beef from the oven and coat with the sauce.
Serve immediately with a quenelle of the puree.