[Insta-Recipe] The Wild Boar Acquisition

Filet Mignon of Wild Boar, with Mash Potatoes Flavoured with Rosemary, and Served with Cumberland Sauce

Processed with VSCO with f3 preset

If you’ve been on my blog before, you may have noticed that I didn’t really post anything meat related, or so few. It’s just because I really prefer to work with fish or make desserts. But that will – has to – change, starting now with that new series of recipes – The Insta Recipe. Which are recipes I’m creating and making at work and which pictures I take with my mobile phone.

Let’s start with that filet mignon of wild boar, which is a very popular meat in our restaurant. Our best selling wild boar dish is with poivrade sauce served with a celeriac & white chocolate purée. Rich and powerful sauce with a sweet purée. Really an classic dish here. I may post the recipe one day.

But I wanted to try something different once, for a tasting menu. I usually use Cumberland sauce for my duck liver mousse, but it can also be used for cold meat, galantine, even sandwiches. In this recipe, the sauce is served cold of course and it might surprise you.

Filet Mignon of Wild Boar, with Mash Potatoes Flavoured with Rosemary, and Served with Cumberland Sauce

For 4 people

The Meat

  • 4 filet mignon of wild boar of 160g each
  • Maldon Salt
  • Freshly ground black pepper
  • Olive oil
  • Butter

The Mash Potatoes

  • 1kg of potatoes
  • 25g garlic
  • 3 sprigs of rosemary
  • Salt
  • White ground pepper
  • Spring Onions
  • 25cl cream

The Cumberland Sauce

  • 1 nice orange
  • 25g ground ginger
  • 50ml Port
  • 150g red currant jelly
  • Juice of 1 lemon
  • Cayenne pepper
  • Red wine vinegar


  • Chives
  • Freshly ground black pepper
  • Maldon salt
  • Edible flowers


The Mash Potatoes

Peel the potatoes, cut them into big similar chunks. Place in a big pot, with salt, garlic and rosemary, top with cold water and bring to the boil, then reduce the heat and let it simmer until cooked.

Delicately remove the potatoes, discard any pieces of garlic and rosemary, drain them and allow them to dry a little. Make a mash potatoes of them. Add hot cream, rectify seasoning with salt and pepper. And just before service, throw in the chopped spring onions.

If you like the mash potatoes with a stronger taste, you can also use the garlic, which I do usually.

The Sauce

Grate the skin of the orange, minding not to also grate the white stuff (it gives a very bitter taste) and chop it very thinly.

Grate the peeled ginger. Chop thinly.

In a pot, combine the lemon juice, orange juice, port, chopped orange skin, chopped ginger, ground white pepper, chili and red currant jelly. Bring to the boil for few minutes. Reduce heat and let simmer for 10 minutes. Rectify seasoning and consistency if necessary. Let cool down, refrigerate for few hours. Use cold.

The Meat

Before you start to cook the filet mignon, you need to get the meat out of the fridge and leave it at room temperature for a while.

You also need to have a very super extra hot pan or grill, over 160°C is a must. This in order to get this beautiful and tasty crust, due to the chemical reaction between amino acids and reducing sugars. It’s called the Maillard reaction and it’s an important chemical reaction in a kitchen. Without it, no taste.

Now the meat is at room temperature, dry it with a towel, season it with salt, and sear it with oil and butter. Take your time. Let the reaction do its job. Cook while turning the meat every minute or so while feeding the meat with the cooking fat. And once cooked to your liking, leave the meat on a plate for few minutes.

If we leave the meat to rest for a few minutes, it’s because we need the juices to get back to the middle of the meat.

Season with Maldon salt and freshly crushed pepper. Serve.


Well, actually, you can plate as you wish. Even serve the sauce on the side.

1434 Total Views 3 Views Today

More Good Stuff...

Leave a Reply

Your email address will not be published. Required fields are marked *