Beef Ragout with Scotch Bonnet Peppers
- 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)
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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