Filet De Boeuf Recipe
marrow bone, pommes purée “noir et blanc”, sauce chateaubriand
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Ingredients
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Beef and Bone Preparation
Pommes Purée
Sauce Chateaubriand
Method
Preparation of Beef and Bones
- 1
Roasting Marrow Bones
Preheat the oven to 400°F (200°C). Place marrow bones on a baking sheet and season with salt and black pepper. Roast for 20-25 minutes until the marrow is soft and begins to pull away from the bone.
- 2
Cooking Filet de Boeuf
Season the filet de boeuf with salt and black pepper. In a skillet over medium-high heat, sear the filet on all sides until browned (about 4-5 minutes per side for medium-rare). Let rest for 5 minutes before slicing.
Pommes Purée Preparation
- 3
Making Pommes Purée
Peel and cut potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to pot. Add butter and heavy cream, and mash until smooth. Season with salt and white pepper.
