Serves 4

Ingredients

For the Smoked Beef Vine Stem Jus

  • Matured entrecote cutoffs
  • 600g beef stock
  • 20cl vine stems

For the Pommes Dauphines

  • 100g potato pulp
  • 10g butter
  • 1 egg yolk

For the Chou Pastry     

  • 25g Milk
  • 15g butter
  • 12g flour
  • 1 yolk
  • 12g truffle purée
  • Salt, pepper, nutmeg

For the Filled Chard ‘bonbons’

  • 4 leaves swiss chard
  • 2 marrow bones
  • 1 spoon mustard
  • 1 bunch of tarragon
  • 25g confit shallots

Method

For the Filled Chard ‘bonbons’

  1. Poach the marrow bones in simmering, lightly salted water, then take out the marrow and chop in small pieces.
  2. Plunge the chard leaves into boiling salted water for 2 minutes then into iced water. Drain off then lay them out on kitchen cloth to dry.
  3. Cut the chard stems into a fine dice and sweat them down in butter without coloring, add the confit shallots, bone marrow, a spoon of mustard and chopped tarragon.
  4. Do not hesitate to strain if the marrow bone gives of too much fat and set the fat aside.
  5. Cut the leaves into squares and put a spoon of the filling into them. Then fold the edges over the filling to form a square shaped and nicely rounded “bonbon” garnish with a baton of the chard stem and a crispy bread disk.

For the Smoked Beef Vine Stem Jus

  1. Use the beef trimmings to make the jus, you will need about 20cl.
  2. Put the dry vine stems in a large bowl and set light to them.
  3. Put out the burning stems with the beef jus.
  4. Pass through a fine sieve and whisk in butter.

For the Beef:

  1. Season the beef a good quarter of an hour before cooking, to allow the seasoning to penetrate the meat.
  2. Start the cooking in duck fat to form a nice crust, add butter and baste the meat regularly until the required cooking point is attained.

For the Truffled Dauphine Potatoes:

  1. On silicone paper, pipe out 3g size spheres with truffle purée then freeze.
  2. Make a dry chou paste using the ingredients.
  3. Add the warm potato purée to the chou, then add the butter and egg yolk season well.
  4. Make 20g balls with the dauphine mix and put the truffle in the center.
  5. Close well and mold into a nice round form.
  6. Fry for 5 mins at 170°C.

 

Recipe courtesy of Julien Poisot of Michelin-starred Le Duèze at Château de Mercuès in France.