Charolais roast beef and pommes duchesse

Here’s the dish that puts everyone in agreement: roast Charolais beef with pommes duchesse, orchestrated by chef Romuald Sikorski. The nobility of this exceptional meat, sublimated by the precision of the perfectly browned pommes duchesse, embodies the very best of Burgundy’s terroir. A veritable showcase of 100% Côte-d’Or expertise, where technique, elegance and authenticity meet in every dish. A classic revisited with mastery, ready to seduce all food lovers on the Route des Grands Crus de Bourgogne.

Savoir-faire 100% Côte-d'Or potatoes — ©
Conseil départemental 21 - 100% Côte-d'Or know-how

List of ingredients :

Roast beef

Beef fillet 1 kg
Butter

Duchess potatoes

Potatoes 1 kg
Butter 80 g
Egg yolks 6
salt and pepper
Nutmeg

Burgundy sauce

Red wine 300 ml
Veal stock 300 ml
Butter 30 g
Shallots 2
Thyme 1 sprig
Laurel 1 leaf
Parsley

How do you go about it?

1Roast beef

Preheat the oven to 180°C. Brown the fillet of beef on all sides in a pan with butter. Place in an ovenproof dish and cook for 25 to 30 minutes.
At the end of the cooking time, remove the meat and leave to rest for 15 minutes at room temperature under a sheet of aluminium foil.

2Duchess apples

Preheat the oven to 200°C. Bake the potatoes in their skins for 1 hour on a bed of coarse salt. When hot, cut the potatoes and mash them with a fork or potato masher. Cut the butter into small pieces. Add the butter, salt, pepper, nutmeg and egg yolks to the potatoes. Mix well. On an oven tray lined with baking parchment, poach some pretty duchesse apples using a piping bag with a fluted tip. Brown in the oven for 10 to 15 minutes.

3Burgundy sauce

Peel and chop the shallots. Chop the parsley. In a saucepan, heat and reduce the red wine with the thyme, bay leaves and shallots. Add the veal stock, then the cold butter pieces and stir briskly with a whisk. Bind the sauce well and add the parsley before serving.

Tip from chef Romuald Sikorski (Le Richebourg)

You can use a probe to be sure of the cooking process.