Poached fillet of beef with bone marrow and burnt butter hollandaise

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 2

Ingredients

  • 400g tin beef consommé
  • 250ml/9fl oz red wine, ideally Bordeaux
  • bouquet garni of bay leaf, thyme and leek leaf
  • 2 garlic cloves, peeled
  • 2 tbsp olive oil
  • 300–400g/10½oz–14oz fillet of beef
  • 2 large potatoes
  • 75g/2½oz unsalted butter

For the vinaigrette

  • 1 shallot, finely chopped
  • 150ml/5fl oz red wine
  • splash red wine vinegar
  • glug olive oil
  • 1 lemon, juice only
  • pinch caster sugar
  • 1 tsp finely chopped chives

For the hollandaise

  • 6–8 large bone marrow
  • 200g/7oz unsalted butter
  • 3 free-range egg yolks
  • 1 lemon, juice only
  • 1 tbsp Dijon mustard
  • salt and freshly ground black pepper
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