In my quest to try out all the steak recipes in Vincent and Mary Price’s A Treasury of Great Recipes, here’s a look at Hôtel’s de la Poste’s Steak Chevillot.
‘At the heart of one of the richest wine-growing regions of Burgundy is the medieval city of Beaune. Here, every autumn after the grape harvest, a famous wine auction is held in the courtyard of the ancient hospital for the poor. The Hospices de Beaune has been housing the poor for more than 500 years on the proceeds of the great vineyards which it owns. It also owns a fine painting by Roger van der Weyden, among other treasures, and this handsome Gothic building remains one of the unfor- getable pleasures of our visit to Beaune. The other is the Hôtel de la Poste. I would trade you every chromium plated motel in the United States for one such French inn. This one stands on the Street of the Cask-Makers after all, wine Beaune’s chief industry It’s present owner and chef, Marc Chevillot, is the grandson of the founder the hotel. Like his grandfather and his father before him, young Chevillot is a wine dealer as well as a gifted chef. He started as a kitchen apprentice in his father’s kitchen, and later was employed by the incom parable Fernand Point at La Pyramide. When you sit down to a meal at the Hôtel de la Poste, what you get is a distillation of a long tradition of fine wines food, and the realization that great cooking doesn’t just come about overnight. Out of respect for our amateur standing, however, M. gave us some recipes which are excellent without being at all difficult to follow – one of which is Steak Chevillot ’ VINCENT PRICE
‘The French prefer their steaks small and sautéed in a rather than large and broiled as we usually prepare them here. For four people or fewer this steak, Chef Chevillot prepares and we find it a perfect chafing dish recipe’ VINCENT PRICE
How to make
In skillet heat: 1 tablespoon butter and in it cook over high heat 4 fillets of beef, each 1 ½ inches thick, for about 4 minutes on each side, or until browned and done to taste. Remove fillets to warm serving platter and keep warm. Drain fat from skillet and return skillet to moderate heat.
1) Add: ½ tablespoon butter and 1 tablespoon minced shallots and cook for 30 seconds.
2) Add: ½ cup Burgundy and cook until wine is reduced to about half its quantity.
3) Stir in: 1 teaspoon flour and mixed to a smooth paste with 1 teaspoon butter and cook, stirring, for 30 seconds.
4) Swirl in: 1 tablespoon butter and when butter is melted, add: 2 tablespoons Burgundy.
Spoon 2 tablespoons of the sauce over each fillet, and serve immediately. If desired, top each fillet with a slice of poached beef marrow.
fillets of beef
marrow bones (optional)