4 slices of beef fillet (150 g)
1 violet carrot
juice of 1 lemon
200 g carrots
½ litre orange juice
salt, pepper, beef stock, chive flowers, olive oil, thyme
Wash, peel and cut the carrots.
Cook them in ½ litre of orange juice, mix them to a purée then season.
Wash the violet carrot and cook it with its skin, with the juice of 1 lemon, thyme, salt, pepper and olive oil, in an oven at 180°C for 15 mins.
Bevel cut it in four immediately on taking it out of the oven.
Cook the beef to your convenience. Put the beef on a plate, covered with a quenelle (dumpling) of blackcurrant mustard "Edmond Fallot" and small pieces of violet carrot, a quenelle of orange-flavoured carrot purée, chive flowers, a chunk of violet carrot and a spoonful of beef stock.