Filet Pur in salt crust with Choron sauce

Filet Pur in salt crust with Choron sauce


For the filet pur

  • 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

For the choron sauce

  • 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

Our recipe

Experience the perfection of flavour and craftsmanship with our filet pur in salt crust. The premium Holstein filet pur is enveloped by a crispy crust of sea salt, flour and delicate herbs such as thyme and rosemary. The crust protects the tender meat and provides a unique taste experience.

Every detail, from the carefully selected ingredients to the meticulous preparation, is executed with love and passion. It is a masterpiece of craftsmanship and expertise that will stay with you for a long time.


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

Finishing touch

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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