Boulettes de boeuf à la moutarde de Dijon, vin blanc et estragon

By Bo

Submitted by Bo

• Servings: 4
• Prep time: 25 min
• Cook time: 30 min
• Total time: 55 min

Ingredients

• 500 g ground beef (slightly higher fat content, 15–20% gives more flavor)
• 1 shallot (very finely chopped)
• 1 egg
• 1 dl breadcrumbs
• 0.5 dl milk
• 1 tsp Dijon mustard
• 1 tbsp finely chopped parsley
• Salt & freshly ground black pepper, to taste
• 1–2 tbsp butter + a little oil for frying
• 1 shallot (finely chopped)
• 2 dl dry white wine
• 1.5 dl veal stock or concentrated beef broth
• 2 dl heavy cream
• 1–2 tbsp Dijon mustard
• 1 tsp honey (to balance the acidity)
• 1–2 tbsp fresh tarragon (or 1 tsp dried)
• 1 tbsp butter (to finish)
• Salt & white pepper, to taste
• A few drops of lemon juice, optional

Instructions

1. Let the breadcrumbs soak in the milk for a few minutes.
2. Mix the ground beef with the soaked breadcrumb mixture, the very finely chopped shallot, egg, Dijon mustard, parsley, salt, and freshly ground black pepper.
3. Shape into small, uniform meatballs—making them slightly smaller than usual gives a more French feel.
4. Brown the meatballs in butter and a splash of oil until nicely golden brown all over. They do not need to be cooked all the way through. Remove them from the pan and set aside.
5. Sauté the finely chopped shallot for the sauce in the same pan until soft.
6. Pour in the dry white wine and let it reduce vigorously, by at least half.
7. Add the veal stock and allow the sauce to reduce a bit further.
8. Pour in the heavy cream and let the sauce simmer together. Whisk in the Dijon mustard and honey.
9. Return the meatballs to the sauce and simmer gently until cooked through, about 10 minutes.
10. Stir in the fresh tarragon right at the end and swirl in the knob of butter for a glossy finish. Season to taste with salt, white pepper, and a few drops of lemon juice.
11. Serve with potato purée, a creamy potato gratin, or butter-tossed fresh pasta. Garnish with extra tarragon or parsley.