I’m not sure why this dish was particularly named after chef Marc Chevillot as it is a pretty standard recipe for a steak with a French red wine reduction sauce. One of the easiest and fastest recipes in the book, I used a red burgundy wine as instructed but the flavour of the wine was a little tart and so made the sauce a little tart as well. A lot of butter but surprisingly not salt or pepper added. Even so, it was a pleasant meal and I served the steak with sauteed spinach leaves and garlic.
Seeing as how I had a bunch of left over ham from my “Braised Ham with Chablis” dish, I decided to try this jellied dish. I had all the ingredients except for calf’s feet and figured: hey, who needs calf’s feet anyway, right? Well, as it turns out aspic recipes that do not call for gelatin will often use veal bones because of their high percentage of gelatin to set the aspic. As a result (surprise, surprise) my aspic didn’t set! I wasn’t too upset though because I wasn’t actually expecting to eat this dish anyway (I mean why was aspic so popular in the 60s anyway?). It was cool to learn how to make clarified stock however by bringing it to a boil with beaten egg whites. So I learned a great deal with this dish, even if it didn’t turn out.