Stage 10: Limoges - Issoudun Today is Bastille Day and Gabriel Gaté is in a winery talking about the food from the Limousin region in the centre of France. French restaurateur and chef, Philippe Mouchel, cooks beef fillet with a classic French pea dish – Petits Pois à la Française. Winemaker, Dominique Portet, presents the wines of Bordeaux.


Skill level

Average: 3.3 (16 votes)


2 tbsp olive oil
about 100 g butter
1 brown onion, sliced
1 cos lettuce heart, washed and cut into bite-size pieces
3 slices of prosciutto ham, cut into pieces
1 clove garlic, finely chopped
500 g shelled peas
about 2 sprigs of thyme
1 cup chicken stock
a lovely 600 g piece of eye fillet, tied with kitchen string
salt and cracked black pepper
1 chopped shallot
100 ml red wine
2 tbsp veal glaze
3 tbsp water
a few extra small cos lettuce leaves for the garnish (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time 10 minutes

Preheat the oven to 180°C.

Heat 1 tbsp olive oil and 20 g butter in a pan. Stir in the sliced onion and cook for
5 minutes. Add the cos lettuce pieces, the prosciutto ham, the chopped garlic, shelled peas,
1 sprig of thyme and the chicken stock and simmer for 10 minutes.

Meanwhile, heat the remaining olive oil and 20 g butter in a roasting tray.

Season the beef with salt and cracked pepper, then brown the meat on all sides in the roasting tray for a few minutes, basting well.

Roast the beef in the preheated oven for about 15-20 minutes.

When the meat is cooked, remove the string, wrap the meat in foil and leave to rest for
10 minutes.

Discard the cooking fat from the roasting tray. Add a knob of butter and the chopped shallot to the roasting tray and stir for 2 minutes on medium heat. Add the red wine and boil down to about 2 tbsp.

Add the veal glaze and 3 tbsp water and bring to the boil. Season with a little cracked pepper and add 1 sprig of thyme. Transfer the sauce to a smaller saucepan.

Reheat the beef in a frypan with a little butter for 1-2 minutes.

Carve the beef into about 8 slices. Spoon some peas onto four plates and top each with
2 slices of beef.

If you wish, add a little extra butter to the sauce, then spoon the hot sauce over the beef. If you wish, garnish with cos lettuce leaves as Philippe did.

Bon appétit