Monday, August 18, 2008
Beef Tenderloin with Fleurie Wine and Marrow
Try this classic recipe from the Troisgros brothers that has several interpretations, depending on the cut of beef: ribs, steaks or tenderloin. Roanne is very near Charolais, famous for its beef cattle. For this amazing beef tenderloin recipe in particular, the meat is taken from the tenderloin of a cow over 3 years old. For rib steaks or sirloin, on the other hand, we would choose a Salers or Normande about 4 years old. As a side dish, serve a gratin forézien, a potato gratin made without cheese.
- 4 slices of Beef tenderloin (180 g/6 oz.) each
- 60 g (2 oz.) beef marrow
- 250 ml (1 cup) Fleurie (Beaujolias premier cru red wine)
- 2 French shallots
- 160 g (6 oz.) butter
- 2 tbsp. meat glaze (very reduced veal stock)
- Salt and pepper
- Fleur de sel and cracked pepper
1. Soak the marrow in a bowl of cold water overnight.
2. Peel and chop the shallots. Reduce the red wine by half. Season the slices of meat with salt
and pepper. Heat 30 g (1 oz.) butter in a sauté pan. When it is browned, add the beef and cook to the desired doneness.
3. Remove the beef and set aside on an overturned plate (so the meat doesn't soak in its
4. Cut the marrow into 4 rounds; poach them in a small saucepan of hot (not boiling) salted water; remove from the heat and set aside.
5. Pour the butter from the sauté pan into a skillet and set aside. To the sauté pan, add the
chopped shallot and sweat lightly; add the reduced red wine and meat glace and reduce until syrupy.
6. Remove the sauté pan from the heat and add the remaining butter in small pieces, whisking
slowly. Do not boil, but keep the sauce hot.
7. Reheat the meat in the skillet with the butter. Recuperate the juice it has given off and add it to the sauce.
8. Place the meat on plates or a serving platter. Spoon the red wine sauce over top, then
drain the marrow and place on top of the meat. Sprinkle with coarse salt and cracked pepper and serve immediately. ...what an amazing taste of beef tenderloin..!