Beef Tenderloin with Red-Wine and Marrow Sauce

Beef Tenderloin with Red-Wine and Marrow Sauce
Photo by www.epicurious.com

Ingredients

  • 2 large sprigs fresh thyme
  • ½ teaspoon salt
  • ¼ teaspoon salt
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup mushrooms
  • 1 bay leaf (not California)
  • + 14 more ingredients
    • 1 small carrot
    • 1 tablespoon vegetable oil
    • 10 black peppercorns
    • 1 cup beef broth
    • 2 cups veal stock
    • 1 tablespoon Madeira
    • watercress sprigs
    • 1 tablespoon unsalted butter
    • 1 2 3/4- to 3-lb trimmed and tied beef tenderloin
    • 1 cup water
    • 3 pounds beef marrowbones, both ends of marrow exposed
    • 1/3 cup shallot
    • 2 cups dry red wine (preferably Bordeaux)
    • 4 teaspoons arrowroot

Rinse marrowbones and soak in warm water to cover 10 minutes. Press on 1 bone with your thumb at end of bone with smaller opening, pushing marrow out other end. Discard bone and repeat with remaining bones. Cut marrow crosswise into 1/8-inch-thick rounds. Cover marrow with cold water in a bowl an...

View full recipe at Epicurious

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