Filet of beef with Eyguebelle blackcurrant syrup

Ingredients for 10 people :

• 5 teaspoons veal stock powder
• A few pinches of ginger
• 200 gr. red fruit
• 10 cl Eyguebelle blackcurrant syrup
• 20 cl raspberry vinegar
• 10 cl fresh cream
• 40 gr. butter at room temperature
• 40 gr. butter, cut into small cubes and kept cold
• 40 gr. caster sugar
• salt and pepper

Preparation:

1. Prepare your veal stock in a saucepan by adding 40cl of water with the 5 teaspoons of veal stock powder. Bring to the boil. Set aside.
2. In another saucepan, caramelise the sugar with half the butter that has not been chilled (the caramel should be golden-brown), then deglaze with the vinegar. Reduce by half (this may take a little time).
3. Add the veal stock.
4. Bring to the boil.
5. Add the red berries, Eyguebelle Blackcurrant syrup and crème fraîche.
6. Reduce by half.
7. Season with salt, pepper and a little ginger.
8. At the last minute, add the cold butter cubes a little at a time and whisk the sauce with a hand whisk (and certainly not an electric whisk...).
9. Serve in a sauceboat as a side dish!