Beef Fillet with Bone Marrow in Meat Sauce

– Soak the beef marrow in a baking dish with cold water for one night. Put the demi glace and fleurie together in a frying pan and reduce until only half of the liquid remains.

– Season the meat with pepper & salt and brown in the hot frying pan. Next, cool on a wire rack so it is not in the roasting juices.

– Cut the bone marrow into 4 slices and blanch in salted water. Set the roasting pan aside and pour off the liquid.

– Put the egg shallots in a frying pan and sweat them lightly.

Now add the reduction of fleurie and heat. When the sauce boils, remove it from the heat and add the butter gradually.

– Heat the meat in the pan or in the stove. Add the juices from the roast to the sauce. Now put the warmed bone marrow on top and place the meat in the middle of the plate on the potato carpaccio.

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