- 2 1/4 pounds beef tenderloin (1 kg)
- fleur de sel
- Sarawak pepper
- 2 pieces beef marrow
- 1/2 cup clear beef jus (10 cl)
- white vinegar
- 1/2 ounce butter (15 g)
Thickener
- 5 1/4 ounces shallots (150 g)
- 2 sprigs flat-leaf parsley
- 1 cup pot-au-feu stock (20 cl)
- 5 1/4 ounces veal brains (150 g)
- 1 ounce black truffles (40 g)
- 3 1/3 tablespoons truffle juice (5 cl)
- 1/4 teaspoon aged wine vinegar (1 cl)
Vegetables
- 10 Scotch bonnet peppers
- 3 1/3 tablespoons olive oil (5 cl)
- 8 cloves garlic
- 1/2 bunch basil
- 40 black olives
- 10 pearl onions
- 7 ounces peeled baby broad beans (200 g)
- 3/4 ounce butter (20 g)
- 4 teaspoons pot-au-feu stock (12 cl)
- 2 sprigs fresh thyme
Instructions
Step 1: Beef
Remove the chain muscle from the tenderloin as well as any membranes and nerves. Cut in strips 1/3 inch (1 cm) wide, and make portions of 6 1/2 - 6 3/4 ounces (180 to 190 g) per person. Lay on a clean sheet pan, cover with plastic wrap, and store in a cool place.
Step 2: Marrow
Sweat the marrow for 24 hours in ice water with a little bit of vinegar.
Saw the bone marrow pieces into 2 inches (5 cm) segments, scrape the bones, and poach in salted water.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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