The "Filet de boeuf Blond d'Aquitaine" recipe by two Basque chefs

Martin and David Ibaroure, chefs of the Briketenia Michelin-starred restaurant in Guéthary, in the Basque Country, are sharing their refined recipes for raw and cooked "Blond d'Aquitaine" beef. These dishes are sure to amaze your guests and delight your taste buds!
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.

The restaurant

800x350 restaurant briketania
Briketenia, gastronomic restaurant and charming hotel in Guéthary on the Côte Basque ©Briketenia

800x350 salle restaurant briketania
The room marries modernity and Basque traditions. ©Briketenia

Getting to Briketenia restaurant, Basque Country