Stéphane Reynaud: Filet de boeuf piqué d’ail aux escargots (garlic-studded fillet of beef with snails)


You'll need

1 beef eye fillet (about 1.25kg) 10 garlic cloves, 5 halved and 5 thinly sliced 80 gm butter, coarsely chopped 1 tbsp walnut oil 100 ml white wine 48 canned snails (see note) 4 golden shallots, roughly chopped 1 small bunch flat-leaf parsley, coarsely chopped 50 ml pastis 2 tbsp olive oil

Method

  • 01
  • Preheat oven to 200C. Stud the fillet with the garlic halves.
  • 02
  • Heat the butter in a flameproof casserole with walnut oil. Add the fillet and brown on all sides over high heat. Transfer to the oven and roast the beef for 20 minutes. Remove the beef from the oven, cover with foil and allow to rest in its own juices for 10 minutes.
  • 03
  • Deglaze casserole with wine. Add the snails, shallot and parsley and combine. Allow the snail mixture to reduce for 10 minutes, then add the pastis and flambé the whole dish.
  • 04
  • Heat the olive oil in a frying pan, add the sliced garlic and sauté until golden. Add the garlic mixture to the snails, and season with salt and pepper. Carve the fillet into thin slices and scatter over some of the snails and garlic mixture. Serve the rest on the side.
Note Canned snails are available from Simon Johnson and select delicatessens.

This recipe is from the July 2010 issue of Australian Gourmet Traveller. Reprinted from Rôtis ($49.95, hbk) by Stéphane Reynaud. Copyright © 2009. Published by Murdoch Books. Reynaud's recipes have been reproduced with minor Gourmet Traveller style changes.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

Rustic, gutsy Gigondas.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

Sexy salad recipes

recipes

Serge Danserau: Duck confit and potato terrine

Recipes from Australia's best chefs

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×