Pavé De Filet De Bœuf Et Homard, Façon Sauce Choron Recipe
Indulge in the luxurious Pavé de Filet de Bœuf et Homard, where tender cuts of filet mignon are perfectly seared to create a mouthwatering crust, paired with succulent lobster that brings a touch of the sea to your plate. Drizzled with a rich and tangy Sauce Choron, this exquisite dish harmonizes flavors and textures, making each bite a celebration of culinary artistry. Experience a gourmet delight that promises to elevate your dining experience.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef and Lobster
Choron Sauce
Method
Preparation of Beef and Lobster
- 1
- 2
Cook the Lobster
In the same skillet, add the lobster tails, cut side down. Cook for about 3-4 minutes until the flesh is opaque and cooked through. Remove from heat and set aside.
Preparation of Choron Sauce
- 3
Make the Sauce
In a saucepan, melt the butter over medium heat. Add the shallots and sauté until translucent. Pour in the white wine and let it reduce by half. Stir in the tomato paste and mix well.
- 4
Finish the Sauce
In a bowl, whisk the egg yolks and heavy cream together. Gradually add the hot shallot mixture to the egg mixture, whisking continuously to temper the eggs. Return to the saucepan and cook over low heat until thickened. Stir in lemon juice and chopped chervil or parsley. Season with salt and pepper to taste.
Assembly
- 5
Plate the Dish
Slice the rested filet de bœuf and place it on a plate. Top with the cooked lobster tails and drizzle the Choron sauce over the top. Garnish with additional herbs if desired.
