-
1
Combine the shallots and wine in a heavy saucepan and boil over high heat until reduced to 2 tablespoons, about 45 minutes.
-
2
Add the demiglace and boil until reduced to 2 cups, 10 to 15 minutes.
-
3
Strain the sauce and return it to the saucepan.
-
4
Preheat the oven to 425.
-
5
Spread the potatoes in a medium baking dish and bake for 35 minutes, or until tender.
-
6
Meanwhile, in a small skillet, cover the pearl onions with water.
-
7
Add 2 tablespoons of the butter, the sugar and a pinch of salt and bring to a boil over high heat.
-
8
Cook until the water has evaporated, about 20 minutes.
-
9
Stir constantly until the onions are glazed and lightly browned, about 3 more minutes.
-
10
In a saucepan, cover the carrots with cold water.
-
11
Add salt and bring to a boil over high heat.
-
12
cook until just tender, about 7 minutes.
-
13
Drain, rinse under cold water and drain again.
-
14
Melt the remaining 1 1/2 tablespoons of butter in the saucepan, add the carrots and saute until warmed through.
-
15
Add the onions.
-
16
Meanwhile, light a charcoal grill or preheat the broiler.
-
17
Brush the mushrooms with olive oil, season with salt and pepper and grill or broil for about 7 minutes per side, or until tender and lightly charred.
-
18
Let cool slightly, then slice the mushrooms.
-
19
Season the beef with salt and pepper and grill or broil for about 5 minutes per side for rare meat.
-
20
In a bowl, combine the chervil, parsley, chives and tarragon.
-
21
Add the oil and vinegar, season with salt and pepper and toss well.
-
22
Rewarm the potatoes in the oven and the onions and carrots on the stove.
-
23
Reheat the sauce.
-
24
Set a beef fillet on each plate, top with the herb salad and spoon the sauce around.
-
25
Arrange the mushrooms, potatoes, onions and carrots alongside the beef and serve.
