Filet de bœuf piqué d’ail aux escargots

• 1.25 kg (2 lb 12 oz) beef eye fillet
• 10

Stud the fillet with the garlic halves.

Heat the butter in a flameproof casserole dish with walnut oil. Add the fillet and brown on all sides over high heat. Transfer to the oven and roast the beef for 20 minutes. Remove the beef from the oven, cover with foil and allow to rest in its own juices for 10 minutes.

Deglaze the dish with the white wine. Add the snails, shallot and pa