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FILET DE BOEUF GRILLE, WITH A MARROWBONE AND RED BURGUNDY SAUCE.
The day before, marinate a very thick (5cm.) fillet steak, in black pepper, thyme, a little mustard and olive oil.
Cook marrowbones with usual stock trimmings until marrow softens (best in a pressure cooker, without too much liquid). Remove marrow and cut in cubes. Carry on cooking the bones, to make a nice stock, strain and chill.
The day before, marinate a very thick (5cm.) fillet steak, in black pepper, thyme, a little mustard and olive oil.
Cook marrowbones with usual stock trimmings until marrow softens (best in a pressure cooker, without too much liquid). Remove marrow and cut in cubes. Carry on cooking the bones, to make a nice stock, strain and chill.
Next day, remove fat from stock, cover and cook stock until reduced by half. Add same quantity of red burgundy (or pinot noir) and reduce by half. Sauté some chopped bacon, shallots, and at end, sliced mushrooms (two 0r three small shallots per person, half a slice of bacon, two button mushrooms). Add to sauce.
Brown the fillet on all sides on a v. hot griddle, and roast in a v.v. hot oven (to your taste, 5 or 10 mins.). Let rest well, covered in a warm place, a good 20 mins. before serving. Cut and plate.
Just before serving, reheat sauce, and thicken by whisking in a knob of butter, and the diced marrow; rectify seasoning. Spoon sauce on top of meat or around.
Brown the fillet on all sides on a v. hot griddle, and roast in a v.v. hot oven (to your taste, 5 or 10 mins.). Let rest well, covered in a warm place, a good 20 mins. before serving. Cut and plate.
Just before serving, reheat sauce, and thicken by whisking in a knob of butter, and the diced marrow; rectify seasoning. Spoon sauce on top of meat or around.
