Fillet of wild boar with sauce poivrade by Anne Knepper

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Fillet of wild boar with sauce poivrade by Anne Knepper

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Total Time 2 hours 30 minutes
Servings: 2 servings
Course: Main
Cuisine: French
Ingredients Method

Ingredients
  

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

Method
 

Prepare the fillet:
  1. 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:
  1. 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:
  1. 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:
  1. 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:
  1. 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.

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