Fillet of wild boar with sauce poivrade by Anne Knepper
Wild boar fillet
- 1 wild boar fillet (approx. 500–600 g)
- 2 tsp olive oil
- Salt and ground black pepper (to taste)
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)
Mousseline of celery root
- 1 medium celeriac
- 80 g semi-salted butter
- 150 ml whole milk
- Salt & pepper
Finishing
- Pickled mustard seeds
- Oxalis leaves (for garnish)
Prepare the fillet:
- Clean the fillet and remove the silver skin. Roll tightly in cling film into a ballotine, closing both ends securely. Vacuum-seal and cook sous-vide in a bain-marie at 56°C for 1 hour.
Prepare the mousseline:
- Peel the celeriac and cut into small pieces. In a frying pan, sweat with 30 g butter. Add the milk, cover with baking parchment, and cook gently. Blend with the remaining 50 g butter until smooth, then pass through a sieve. Season with fleur de sel and keep warm.
Prepare the sauce poivrade:
- Heat the olive oil in a saucepan over medium heat. Sauté shallots and garlic for 2–3 minutes until tender. Add red wine and vinegar, bring to a boil, and reduce by half (5–7 minutes). Strain through a sieve. Add beef stock, stir, then whisk in Dijon mustard. Simmer 5–10 minutes until thickened. Remove from heat and whisk in the butter. Season with salt and pepper.
Finish the fillet:
- Remove the fillet from the sous-vide bag. Season generously with salt and pepper. Fry in hot oil for about 1 minute per side until nicely browned. Add a knob of butter while searing. Rest for 1 minute. Trim edges, then cut into equal-sized pieces.
Plating:
- Arrange a quenelle or scoop of celery root mousseline on each plate. Slice and place the wild boar fillet. Spoon sauce poivrade around. Decorate with pickled mustard seeds and oxalis leaves.
