RECIPE: Filet Pur in salt crust with Choron sauce

RECIPE: Filet Pur in salt crust with Choron sauce


  • Filet Pur Holstein - 1 kg
  • flour - 400 gr
  • coarse sea salt - 500 gr
  • freshly chopped thyme - 2 spoons
  • freshly chopped rosemary - 2 spoons
  • eggwhites - 2
  • water - 15 spoons


  • melted butter - 150 gr
  • egg yolks - 3 pieces
  • gestrique - 3 caps
  • crushed tomatoes - 150 gr 
  • tomato paste - 1 spoon
  • finely chopped chervil - 2 spoons
  • finely chopped tarragon - 2 spoons
  • finely chopped shallot - 1 spoon 
  • salt and peper to taste


Making the salt crust dough:

  • mix with your hands al the ingedrients for the dough in a large bowl
  • knead first in the bowl then finish kneading on your work surface
  • let the dough rest for 3 hours and cover it with a towel

TIP: the dough will be dry but that's perfectly normal because of the lots of salt. It's the salt that will flavour your meat as it cooks.

Making the Filet Pur:

  • briefly fry the filet pur in a pan with a mixture of olive oil and butter
  • remove the meat from the pan when a crust has formed, the meat is centrainly not done yet because it will go on the fire later on
  • let the meat rest and cool off
  • carefully roll out the dough to a thickness of 0,5 cm 
  • pack the meat completely with the dough, do it carefully because the dough breaks easily and make sure everything is nicely closed
  • cook the meat in the BBQ or in the oven at 220°C for 35 minutes

Making the Choron sauce:

  • sauté the shallot in butter and add the tomato concasse and tomato paste - then set aside
  • let the butter melt and clarify over low heat
  • beat the egg yolks ogether with the gastrique well, do this next to the fire, not on it
  • place the beaten egg yolks over low heat and add the clarified butter, whisking constantly
  • once your sauce is thick, mix in the herbs and the tomato mixture


Carefully remove the filet pur from the salt crust and slice. Serve the choron sauce in a bowl and place the meat on top, pure class!


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