Brioche Beef Filet

A marvelous recipe for Buffet or a la carte

Recipes - Hot Kitchen presents a marvelous recipe which can be used either in Buffet or a la carte.

French Chef Christophe Pouy who at the time of the presentation of this recipe was Demonstration Chef in Ecole Ritz Ecoffier performed it in total perfection.


  • 1kg Heart Beef filet
  • 2 eggs
  • Pinch Flour


  • 50gr Butter
  • 2 Shallots
  • 2,5cl Cognac
  • 1dl Madera
  • 4dl Veal Stock
  • 20gr Truffle
  • 1 Pinch Sugar

Brioche Dough

  • 500gr Flour
  • 12gr Salt
  • 60gr Sugar
  • 20gr yeast
  • 6 Whole Eggs
  • 300gr Butter

Brioche Dough:

Mix all the ingredients except the butter, mix at the speed 2 for 10 minutes, and add the soft butter. Put the dough to the fridge for 2 hours, folded the dough on lay at 1 cm thick, put back to the fridge to be firm with a plastic film on.

Cooking and Finish:

Seared the beef filet make a nice regular coloration, and let it cool. Poor the beef filet on the dough, brush with the eggs around and roll the dough on the beef filet and close on the bottom of the tray, make a decoration on the top with the trimming of dough, let the dough double size at room temperature and back et 180°C during 40minutes..


Cut the beef filet in front of your guest and serve with the Perigueux sauce on the side.