Name: Stéphane Reynaud: Filet de boeuf piqué d’ail aux escargots (garlic-studded fillet of beef with snails)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 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

Ingredients

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

Main

1.Preheat oven to 200C. Stud the fillet with the garlic halves.

2.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.

3.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.

4.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.
Drink Suggestion: Rustic, gutsy Gigondas. Drink suggestion by Max Allen
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Ingredients

Method

Main

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