Preheat oven to thermostat 6 (200°C). Place the saddle in a baking dish with bay leaf, thyme, sliced onion, oil, salt, and pepper. Roast until done.
Remove from oven. Lift fillets along the spine with a long, thin knife, trim excess fat and waste, then slice into aiguillettes. Keep warm between two plates.
Deglaze the dish with grenache, reduce, add water, and reduce by two-thirds. Strain through a fine sieve, degrease, then reduce by 50% more.
Arrange aiguillettes on warm plates.
Wash and finely chop chives. Soften butter and knead in the chives to make chive butter.
Warm plates further, then finish sauce by whisking in chive butter pieces off heat. Season with salt and fresh pepper.
Pour sauce over meat and garnish with small vegetables.
Pro Tip: Variation – Remove fillets from raw saddle, slice, pan-fry in butter. Deglaze with grenache, add water, finish as above.
Joëlle's Advice: Chop chives effortlessly – place in a wide glass, snip with scissors for perfect results.
