• 4 (200 g each) tournedos of beef filet mignon
• 30 g (2 tbsp) unsalted butter or sunflower oil
• To taste salt and pepper

• 30 g (2 tbsp) unsalted butter
• 2 shallots, finely chopped
• 125 ml (½ cup) apple juice or cider
• 30 g (4 tbsp) dried cranberries
• 250 ml (1 cup) prepared demi-glace sauce
• 30 ml (2 tbsp) maple syrup
• 30 g (2 tbsp) unsalted butter

1. In a skillet, sear beef tournedos in butter for about 2 to 3 minutes per side. Arrange beef tournedos on a baking sheet. Season with salt and pepper to taste. Finish cooking in the oven at 120°C (250°F) about 10 minutes.

1. In the same skillet, add butter and cook shallots but do not brown. Deglaze with apple juice or cider, add cranberries and let liquid reduce by half.
2. Add demi-glace sauce and maple syrup, simmer for 1 or 2 minutes. Remove from heat, add butter with an egg beater and keep warm while preparing serving plates. Arrange beef tournedos in the middle of each plate and drizzle with cranberry sauce. Serve with your choice of vegetables.

Serves: 4