Star of the region, the "bœuf Blond d’Aquitaine" boasts of a "Red Label," attesting the quality of the meat, since 1991.
For 4 people
• Beef tenderloin (800 g/1.7 lbs)
• 2 pieces of sweet potato
• 6 pieces of spring onions
• Anchovies / olives / capers
• 300g (0.6 lbs) butter
• Poultry stock
• Espelette peppers
For roasted beef fillet:
Cut four 150 grs (5 oz) tournedo pieces, roast in a skillet and bake for 3 minutes at 180°C 356°F. Let stand and slice.
Bake the sweet potatoes for 1 hour at 160°C (320°F), then mix the flesh (discarding skins) with butter and a little cream, season with salt and Espelette peppers.
Grill the onions then add the poultry stock, and bake.
For raw beef tenderloin:
Cut 4 thin slices of beef, place them on wax paper, fill them with a mixture: diced beef, olives, capers and anchovies then make into a ball.
Finally, remove the wax paper and set.
Briketenia, gastronomic restaurant and charming hotel in Guéthary on the Côte Basque ©Briketenia
The room marries modernity and Basque traditions. ©Briketenia
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