M A G A Z I N E - Florida Wise

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