• The Brewery
    • Presentation
    • History
    • Our Beers
    • Production Process
    • Industrial redeployment
    • Guided tours
  • The Brewery
  • News
  • Our beers
    • Abbey beer
    • « Signature » beers
    • Grisette BIO
    • Triple Distilled Malt
  • News
  • Pilgrims of honour
  • Recipes
  • Jobs
  1. search
  2. menu
  3. en
    • nl
    • fr
  • The Brewery
    • Presentation
    • History
    • Our Beers
    • Production Process
    • Industrial redeployment
    • Guided tours
  • The Brewery
  • News
  • Our beers
    • Abbey beer
    • « Signature » beers
    • Grisette BIO
    • Triple Distilled Malt
  • News
  • Pilgrims of honour
  • Recipes
  • Jobs
en

/ Recipes / Belgian Blue Beef Fillet with candied Shallots in St-Feuillien Triple

Belgian Blue Beef Fillet with candied Shallots in St-Feuillien Triple

Preparation

Clean the celery.

Boil the water and blanch the spinach and bacon.

Drain off the excess water using a cloth. Blanch the shallots and celery (5 to 10 minutes). Drain them off carefully.

Add salt and pepper to the shallots and brown them in a pan. Sprinkle with sugar, leave to caramelize, then add the Saint-Feuillien Triple. Simmer until almost completely reduced.

Sear the beef tenderloins on each side.

Cut the beef fillets into 3 slices. Arrange pieces of celery between the slices, cover with bacon, and wrap in spinach leaves. Place into a covered oven-safe pot or on a baking sheet and reheat in the oven for 5 to 6 minutes.

Deglaze the meat in the pot with a little bit of water from the blanched vegetables. Add the shallots.

Arrange the fillets on the plate and garnish them with shallots.

Serve with the sauce, either around the fillet or to the side.

Ingredients

  1. 600 g of Belgian Blue beef fillet
  2. 4 slices of trimmed white celery
  3. 8 thin slices of smoked bacon
  4. 100 g spinach
  5. 275 g purple shallots
  6. Butter
  7. Sugar
  8. Salt and pepper
  9. ½ L of Triple Saint-Feuillien

Discover also

See all Recipes

Desserts

Grisette wild berries sorbet

A refreshing dessert with century-old beer

Discover this recipe

Entries

Artichoke hearts with St-Feuillien Grand Cru

A seasonal starter that varies from the traditional artichoke vinaigrette and that, when accompanied by a St-Feuillien Grand Cru, will delight your guests.

Discover this recipe

Dishes

Veal breasts with St-Feuillien Blonde

A typical Walloon recipe!

Discover this recipe

Entries

Mushrooms in a St-Feuillien Blonde sauce

A delicious seasonal starter

Discover this recipe

Entries

Fried zucchini flowers with St-Feuillien Blonde

To be enjoyed as an appetizer or as an aperitif

Discover this recipe

Dishes

Cod fillets with St-Feuillien Blonde

A traditional dish made with St-Feuillien Blonde

Discover this recipe

Dishes

Pork tenderloin with St-Feuillien Brune

Best enjoyed with a St-Feuillien Blonde !

Discover this recipe

Discover

  • The Brewery
  • News
  • Pilgrims of honour
  • Jobs
  • Pilgrims of honour
  • Cookie policy
  • Privacy Policy

Contact us at

  • +32 (0)64 31 18 18
  • Rue d’Houdeng 220
    7070 Le Roeulx – Belgique
    info@st-feuillien.com

Subscribe to the Newsletter

MM slash DD slash YYYY
(Required)
label brewers label belgian abaye
Follow us
  • Facebook
  • Instagram
  • Youtube
  • Linkedin

Beer brewed with love, drink responsibly. © St-Feuillien 2023 Made by Cherry Pulp

Follow us
  • Facebook
  • Instagram
  • Youtube
  • Linkedin