Charolais Filet with Hay Jus and Little Vegetables Recipe
Total time: 30 to 60 minutes
For 4 servings
- 4 portions (160 g/6 oz. each) charolais beef filet
- 100 g (3 1/2 oz.) hay
- 40 g (8 tsp.) duck fat
- fine salt, coarse salt, freshly ground pepper
- 30 ml (2 tbsp.) hay oil
- 200 ml (3/4 cup) beef jus
- 20 g (2/3 oz.) hay
- 15 g (1 Tbsp.) clarified brown butter
- 2 tsp. wine vinegar
- 200 g (7 oz.) tipped string beans, cut into 4 cm (1 1/2") sections
- 50 g (3 Tbsp.) butter
- 1 level tbsp. chopped parsley
- 1/2 tsp. chopped shallot
- 12 new baby carrots, peeled
- 4 new onions, peeled
- 8 new little turnips, peeled
- 20 g (2/3 oz.) mustard or rocket leaves
- 2 Tbsp. walnut oil
- 100 ml (6 Tbsp.) white chicken stock
Preparing the hay jus
- Bring the beef jus to a boil, add the hay and infuse without reducing for about 30 minutes, covered.
- Strain the jus through a fine strainer, add the wine vinegar, boil for 5 minutes and season.
- Quickly brown the beef filets in a sauté pan in the duck fat, then wrap individually in cheesecloth.
- Divide the clay into 4 parts; spread each piece out between 2 sheets of parchment paper to a 5 mm (1/4") thickness.
- Cut out 4 rectangles the width of the terrine and the rest of its total surface.
- Line the bottom of 4 small porcelain terrines with parchment paper and then a large sheet of clay.
- In the center place a small amount of hay and spelt, place the filets on top and cover with hay and spelt.
- Moisten the bases of the rectangles then close with the clay lid; press down well to seal the two layers.
- Unmold, smooth the top by hand, using some water if necessary, and form a little chimney in the top of the clay.
- Heat the oven to 175° C (350° F). Place the clay parcels directly onto the rack to bake. Cook for 10-20 minutes, then check the temperature in the center of the fillets by inserting a meat thermometer through the chimney.
- Remove immediately and open up the clay.
- Cook the vegetables in boiling salted water leaving them crisp.
- Finish cooking in a sauté pan with a knob of butter and a little white chicken stock; season.
Finishing and presentation
- Arrange the vegetables in a wreath on the plates; in the center place the mustard or rocket leaves dressed with a drizzle of walnut oil.
- When the beef is cooked, cut in half and place on the leaves, spooning around the hay jus.
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