Beef fillet roasted on the slice, smoked with pine spines, Choron sauce, Ile de Ré grenaille potatoes in cocotte

  • 25 October 2018
  • 10min
  • For 4 people
  • Prep Time
  • For 4 people
  • Prep Time

Johan LECLERRE – Meilleur ouvrier de France 2007

Les meilleures RECETTES des Meilleurs Ouvriers de France – Volume 1

Best Recipes - Editions GLD

Ingredients :

  • 1 1/2 lbs beef fillet, cut into 4 thick slices
  • 1 1/2 table spoons butter
  • 1 tablespoon sunflower seed oil
  • 2 handfuls pine needles
  • 2 tomatoes
  • 3 1/2 oz shallots minced
  • 1 table spoon olive oil
  • Pinch coarely cracked black peppecorns
  • 3/4 cup dry white whine
  • Scant 1/4 cup white vinegar
  • 4 egg yolks
  • 1 cup clarifief butter
  • 2 tablespoons chopped tarragon
  • 1 teaspoon chopped chevril
  • Salt and pepper

Season the beef fillet and sauté in a skillet with the butter and sunflower oil. Place the fillets on a plate.


Sprinkle the pine needles evenly over the bottom of a Dutch oven. Ignite the pine needles, and, using a barbecue glove to protect your hands, carefully place the plate of fillets on top of pine needles. Tightly cover the Dutch oven to extinguish the flames, and leave covered for the meat to smoke for 5 to 8 minutes.


To make to Choron sauce, rinse, peel and seed the tomatoes , and dice. Sweat half of the shallots in a skillet with the olive oil, add the diced tomatoes and simmer to make a concassée (a coarse tomato sauce). Cook for 15 minutes over low heat to evaporate any excess liquid.


In a separate saucepan, combine the remaining shallots, cracked peppercorns, white wine and vinegar. Simmer until reduced to about 1 tablespoon of liquid.


Add the egg yolks to the shallot and wine reduction. Whisk over low heat as for a sabayon, adding the clarified butter gradually. Verify the seasoning. Stir in the tomato mixure and the chopped herbs.


For the decoration, make little bundles of pine needles tied with string. Stick them into the fillets, and light with a match just before serving. Pass the Choron sauce in a sauceboat.


Serve the fillets with small new potatoes (such as the grenailles potatoes grown on France's Ile de Ré), halved and browned in a Dutch oven with a little oil and three cloves crushed garlic. When nicely browned, add a little butter, fine "fleur de sel" sea salt, thyme, and bay leaf, cover and cook for 6 to 7 minutes.

The chef's advice

WINE RECOMMENDED : AOC Côte Rôtie "La Landonne" • Force et volume , épices du cépage • 2001 • 16°C Domain Jean Michel Gerin • AMPUIS (69)

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