Recipe is by Anne Knepper from Public House, read more about the chef here.
Ingredients
- Wild boar fillet
- 1 wild boar fillet (approx. 500-600 g)
- 2 tsp olive oil
- Salt and ground black pepper to taste
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- Sauce Poivrade
- 15 ml olive oil
- 2 shallots, finely chopped
- 1 clove garlic, chopped
- 120 ml red wine
- 50 ml red wine vinegar
- 250 ml beef stock
- 25 g Dijon mustard
- 50 g soft butter
- Salt & pepper to taste
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- Mousseline of celery root
- 1 medium celeriac
- 80 g semi-salted butter
- 150 ml whole milk
- Salt & pepper
Instructions
- Clean the fillet. Cut off the silver skin.
- Roll up the fillet with cling film into a ballotine. Tightly close the ends.
- Vacuum seal the fillet. Cook for 1 hour at 56 degrees in a bain-marie.
- Peel the celeriac and cut into small pieces.
- In a frying pan, sweat the celeriac with 30 g of butter, add the milk, cover with baking parchment and cook over a low heat. Blend the cooked celeriac with 50 g of semi-salted butter until smooth, pass through a sieve, season with fleur de sel and keep warm.
- Heat the oil in a saucepan over a medium heat. Sauté the chopped shallot and garlic until tender, about 2-3 minutes. Pour in the red wine and vinegar, bring to the boil and reduce by half, stirring occasionally, about 5-7 minutes.
- Once reduced, strain the mixture through a sieve. Add the beef stock, stir, then whisk in the Dijon mustard until the sauce is smooth.
- Simmer the sauce for 5 to 10 minutes until thickened. Remove from the heat and stir in the unsalted butter until melted, then season to taste with salt and pepper.
- Remove the vacuum-packed cooked fillet after one hour and season well with salt and pepper.
- Fry the wild boar fillet in hot oil for about 1 minute on each side until nicely browned. Add a knob of butter.
- After frying, leave to rest for a minute, then remove the edges and cut the rest of the fillet into equal-sized pieces.
- Decorate the meat with the pickled mustard seeds (recipe p.77) and oxalis leaves. Arrange a nice scoop of mousseline, then pour the sauce in the middle of the plate.
