***** CODE PUB = PUB_B *****
Charolais Filet with Hay Jus and Little Vegetables Recipe
Charolais Filet with Hay Jus and Little Vegetables
Patrick Bertron, Le Relais Bernard Loiseau, France
Patrick Bertron, Le Relais Bernard Loiseau, France
Total time: 30 to 60 minutes
Difficulty: Average
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

Hay jus
- 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

  1. Bring the beef jus to a boil, add the hay and infuse without reducing for about 30 minutes, covered.
  2. Strain the jus through a fine strainer, add the wine vinegar, boil for 5 minutes and season.

Beef filets

  1. Quickly brown the beef filets in a sauté pan in the duck fat, then wrap individually in cheesecloth.
  2. Divide the clay into 4 parts; spread each piece out between 2 sheets of parchment paper to a 5 mm (1/4") thickness.
  3. Cut out 4 rectangles the width of the terrine and the rest of its total surface.
  4. Line the bottom of 4 small porcelain terrines with parchment paper and then a large sheet of clay.
  5. In the center place a small amount of hay and spelt, place the filets on top and cover with hay and spelt.
  6. Moisten the bases of the rectangles then close with the clay lid; press down well to seal the two layers.
  7. Unmold, smooth the top by hand, using some water if necessary, and form a little chimney in the top of the clay.
  8. 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.
  9. Remove immediately and open up the clay.


  1. Cook the vegetables in boiling salted water leaving them crisp.
  2. Finish cooking in a sauté pan with a knob of butter and a little white chicken stock; season.

Finishing and presentation

  1. 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.
  2. When the beef is cooked, cut in half and place on the leaves, spooning around the hay jus.
Charolais Filet with Hay Jus and Little Vegetables 1
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up
***** CODE PUB = PUB_D *****
***** CODE PUB = PUB_F *****