Recipe: Pan-seared horse steak

Name: Faux filet de cheval poêlé
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 portions
Ingredients: Sauce poivre au vin de cahorschampignons et petites pommes primeurs.Je sais que je vais provoquer quelques réactions a l'édition de cette recette.Pourtant en en retirant l'affect cette viande possède de grandes qualités nutritives: elle est maigre en gras(de 2 a 5%) elle est très riche en fer elle contient une quantité très intéressante de vitamine B12 et 65% de la matière grasse est constitué d'acides gras non saturés(prévention des maladies cardiovasculaires).Juste un peu d'histoire.le nom Cheval provient du Latin Caballus ce nom d'origine gauloise Equus avait été éliminé pour prendre celui de Rosse et Allemand et le Français Rosse.2 distinctions de types de viandes La Rouge soient des Chevaux de traits ou de réforme et la Rosée provenant de jeunes poulains de moins de 2ans.En France cette viande est importée a 70% d'élevages spécifiques: nous arrivant du Canada et d'Amérique du Sud et pour le reste provenant des élevages d'Auvergne,d'Aquitaine et du Midi-Pyrénées.Nous sommes en France le 3eme consommateur de cette viande en Europe devant nous se place l'Italie et surtout la Finlande pays très amateur de sa consommation.juste pour la petite histoire en 1868 le célèbre "Jockey Club"3 Yearling pur sang furent cuisinés et dégustés dans un grand banquet par près de 300personnes pour le prix de 140livres or soit 3000€ environ.Faux filet de cheval pour 4 personnes :4 Faux filets de viande rouge soit 200 g environ200 g de champignons de paris nettoyés et taillés en quartiers12 a 16 petites pommes primeur cuites a l'eau salée ou vapeur2 gousses d'ail dégermées et taillées en fines lamelles1 échalote ciselée3 cl de vinaigre de vin25 cl de sauce au vin (restes d'estouffade ,civet, bourguignon)12 grains de poivre écrasés en mignonnettesel poivre du moulinbeurre huile

By chef patrick ★ ★ ★ ★ ★ 5/5 (2 reviews) Meat

Prep 15 min

Cook 25 min

Total 40 min

Servings 4 serv.

Ingredients for 4 servings

Black pepper sauce with Cahors winemushrooms and small new potatoes.

I know that publishing this recipe will provoke some reactions.
However, setting aside the emotional aspect, this meat has great nutritional qualities: it is very lean in fat (2 to 5%), it is very rich in iron, it contains a very interesting amount of vitamin B12 and 65% of the fat content is made up of unsaturated fatty acids (prevention of cardiovascular diseases).

Just a bit of history.

The name Horse comes from Latin Caballus, this name of Gallic origin Equus had been eliminated to take that of Rosse and German and French Rosse.
2 distinctions of meat types: The Red from draft horses or culled horses and the Rosée from young foals under 2 years old.
In France this meat is imported 70% from specific breeding farms: coming to us from Canada and South America and for the rest from farms in Auvergne, Aquitaine and Midi-Pyrénées.
We are in France the 3rd consumer of this meat in Europe, ahead of us is Italy and especially Finland, a country very fond of its consumption.
Just for the record, in 1868 the famous "Jockey Club"
3 Thoroughbred yearlings were cooked and tasted at a grand banquet by nearly 300 people for the price of 140 pounds of gold, approximately 3000€.

Sirloin

Step-by-step directions

1- In your pan melt butter with a hint of oil then sauté your mushrooms, salt and pepper them, then when they are cooked remove them to a bowl.

2- In a saucepan pour your diced shallot, your coarsely ground pepper, and the wine vinegar, let it reduce completely then add your wine sauce, bring back to a boil and keep to the side.

3- Cut your potatoes in half then insert a garlic clove, melt some butter and olive oil in a sauté pan then roast them in it, salt and pepper then set aside.

4- Your guests are about to arrive, in a pan put a good knob of butter with a drizzle of oil, heat well then sear your sirloin steaks 1 minute on each side, then remove from heat and place an inverted plate in this pan on which you will place your meat cutlets, salt and pepper them then cover with foil.

5- It's time to enjoy this dish so heat your sauce, pour the mushrooms into it and add the juices released by the meat, also reheat your potatoes then on a hot plate arrange your pieces of meat with the small potatoes arranged around and the mushroom sauce poured boiling over your sirloin steaks (this way they will be at temperature). And as you often ask us about wine pairings, you can also try the excellent Cahors from Clos Triguedina or its Probus from my friend Jean Luc Baldès.

Sauce au vin Viande de cheval