Fillet Bois Boudrin

Author: Marthinus Strydom
Category: Steak
Serves/Qty: 4
Marthinus Strydom

Tired of the same old, same old fillet steak recipe? Want to try something new? Something gourmet? Try this Bois Boudrin sauce for you next fillet. It’s spectacular with oodles of flavor.

The Story

We all cook meals of steak, chicken and fish but sometimes it’s nice to dress them up a little bit and it’s an added bonus if you can do this with a sauce with more than just a touch of class made from mostly pantry staples.

I have found such a sauce and it has the lovely French (and impressive) name of Bois Boudrin. It’s French association hails back to the famous French chef Michel Roux who purportedly created this sauce for the Rothschild family!

It is so beautifully versatile and so easy and quick to make, especially if you have to produce something quickly if people drop in for dinner (and even if they don’t). It is quite piquant so cuts perfectly though the richness of whichever protein with which you choose to serve it.

© All recipes are copyright protected by TheCultureCook.com unless the recipe was adapated from another source. All recipes are uniquely crafted and adapted by TheCultureCook.com. Copyright of some or all of the text reside with the original author.

Ingredients
Adjust Quanities

For the Bois Boudrin
1 large shallot, chopped
3 small cherry tomato, halved, or medium tomatoes, deseeded and chopped
3 tbsp tomato ketchup
2 tbsp worcestershire sauce
1 tbsp grain mustard
½ lemon, juice only
1 tbsp balsamic vinegar
1 tbsp olive oil
small handful tarragon leaves, finely chopped
For the fillet
tenderloin of fillet, cut into medallions.
salt
pepper
olive oil

Method

For the Bois Boudrin

Simply mix everything together. This can be done the day before, then kept covered in the fridge until required. Remove the sauce from the fridge at least 30 mins before serving.

For the Fillet

  1. Heat a large non-stick skillet over high heat
  2. Add a glug of olive oil
  3. Season the steaks properly with salt and pepper
  4. Fry the steaks for a few minutes each side until properly charred (the taste is in the char)
  5. Remove the steaks and rest for 20 minutes
  6. Spoon the sauce over the steaks and serve

fillet france bois boudrin sauce steak