Roast beef fillet with French-style peas recipe (rôti de boeuf et petits pois à la français)

Preheat the oven to 180C.

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 apptit