M A G A Z I N E - Florida Wise
M A G A Z I N E - Florida Wise
M A G A Z I N E - Florida Wise
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Filet de Boeuf Sauce Choron<br />
(Filet Mignon with a Choron sauce)<br />
Chef Joe Coletto<br />
difficult decision. With seafood choices<br />
such as Dover sole, grouper, snapper,<br />
and scallops, we decided to select a Vol<br />
au Vent de la mer, (seafood stew in puff<br />
pastry). This delectable entree consisting<br />
of puff pastry filled with lobster, shrimp,<br />
and scallops was expertly prepared, and<br />
extremely flavorful.<br />
Our second selection, a delicious,<br />
braised lamb shank with parsnip puree,<br />
roasted fennel, and tomato confit was<br />
also a winner. The preparation of the<br />
item was well thought through, with the<br />
roasted fennel complementing the flavor<br />
of the lamb, not overpowering it.<br />
The finale of the evening was a<br />
wonderfully prepared dessert "tour"<br />
which enabled us to sample several<br />
specialty desserts. All were wonderful.<br />
However, my personal favorite was the<br />
chocolate fondant, whereas my wife<br />
raved over the crème brulee.<br />
Chef du cuisine Laurent Loupiac,<br />
and Sous Chef David Desloges have<br />
much to be proud of. “Kudos’ to<br />
managing partner Roy B. Assad, (who<br />
also owns the successful Leila's, on the<br />
corner of Datura and Dixie) upon<br />
another successful restaurant. His<br />
carefully thought through brasserie<br />
would make any "Parisian" feel like their<br />
dining back home.<br />
This Choron sauce is a béarnaise with tomato puree added. To complete the dish, serve<br />
the filet over a potato gratinee with steamed broccoli on the side.<br />
The Meat<br />
Whole beef Tenderloin (any beef or steak with minimal fat content may be<br />
substituted)<br />
Kosher salt<br />
Cracked Black pepper<br />
Preheat grill to medium high. Remove all fat and membrane from the filet. Tuck “tail”<br />
under filet, and tie with string to give it a nicer shape. Season filet with salt and pepper,<br />
and place on very hot grill to allow a sear to begin. Be careful not to burn the meat. Sear<br />
on all sides, then reduce the heat to medium, and allow filet to cook for 15-20 minutes on<br />
indirect heat. Turn filet occasionally to cook filet evenly. A meat thermometer should<br />
register approximately 130 to 135 degrees for medium rare. Place on carving board,<br />
and allow to “repose” for ten minutes before slicing.<br />
The Sauce<br />
4 TB White Vinegar 1/3 cup Tomato puree<br />
4 TB Fresh Tarragon Kosher Salt<br />
1/4 cup Chopped Shallots Fresh Ground pepper<br />
1/4 cup Water 2 TB Fresh Chopped Parsley<br />
4 Egg Yolks 2 TB Fresh Chopped Tarragon<br />
8 ounce Softened Butter<br />
Place the vinegar, tarragon, and shallots in a small saucepan. Boil down the vinegar to<br />
almost nothing. Remove the pan from the heat and let cool slightly. Add the water and<br />
egg yolks, whisking constantly. Over low heat, whisk in the butter a little at a time until<br />
thick and creamy. Stir in the tomato puree. Season to Taste with salt and pepper. Keep<br />
warm in a water bath. Stir in parsley and tarragon just before serving.<br />
Carve beef into thin slices and place over potato. Pour some sauce over the slices. Pass<br />
some additional sauce on the side.<br />
Ooh-la-la!<br />
L’Opera is at 224 Clematis St.<br />
West Palm Beach, 33401<br />
Reservations 561-659-1853<br />
Free Valet Parking<br />
The only thing standing between<br />
you and Paris are the palm trees.<br />
224 Clematis Street • West Palm Beach • 561.659.1853<br />
www.loperawpb.com • Free Valet Parking at the Door<br />
AN AUTHENTIC PARISIAN BRASSERIE<br />
<strong>Florida</strong><strong>Wise</strong> Magazine 5