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’
- Poach the marrow bones in simmering, lightly salted water, then take out the marrow and chop in small pieces.
- 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.
- 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.
- Do not hesitate to strain if the marrow bone gives of too much fat and set the fat aside.
- 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
- Use the beef trimmings to make the jus, you will need about 20cl.
- Put the dry vine stems in a large bowl and set light to them.
- Put out the burning stems with the beef jus.
- Pass through a fine sieve and whisk in butter.
For the Beef:
- Season the beef a good quarter of an hour before cooking, to allow the seasoning to penetrate the meat.
- 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:
- On silicone paper, pipe out 3g size spheres with truffle purée then freeze.
- Make a dry chou paste using the ingredients.
- Add the warm potato purée to the chou, then add the butter and egg yolk season well.
- Make 20g balls with the dauphine mix and put the truffle in the center.
- Close well and mold into a nice round form.
- Fry for 5 mins at 170°C.
Recipe courtesy of Julien Poisot of Michelin-starred Le Duèze at Château de Mercuès in France.