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Scotch Fillet Au Poivre, Beurre Rouge, Purée Potatoes and Roasted Bone Marrow
Recipe by Curtis Stone
Indulge in this dish by Curtis Stone, featuring a hearty rib eye steak with a potato purée and roasted bone marrow
- Steps
- Ingredients
Ingredients
Scotch Fillet
Potato Purée
Buttermilk Purée
Sweet and Sour Shallots
Beurre Rouge
Steak
Bread
Bone Marrow
To serve
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Steps
- Oven preheated to 250 degrees on grill
- Remove whole rib eye from the fridge and place on a clean chopping board.
- Trim the sinew, any unwanted fat and remove the bone to leave you with the whole scotch fillet.
- Portion one 350g scotch fillet steak and reserve the remainder in the fridge.
- Set the portioned steak aside on a wire rack and bring to room temperature.
- Remove the bone marrow from the fridge and bring to room temperature.
- Peel the potatoes, cut in half and place them in a large pot, covering with enough cold water so it measures an inch above the potatoes.
- Bring the pot to the boil, lower the heat to a simmer and cook the potatoes for about 30 minutes, or until completely tender.
- Drain the potatoes and set aside.
- Place buttermilk, fresh cream and agar in a Vitamix jug and blend on high speed for 30 seconds.
- Transfer buttermilk puree to a large heavy saucepan and bring to a boil over medium-high heat and boil for 1 minute to hydrate the agar. Season with salt.
- Pour the mixture into a wide shallow pan and place in the blast chiller for 10 – 15 mins.
- In a medium size pot add the sugars, vinegars and salt placing on a medium-high heat and bring to the boil.
- Peel and brunoise shallots, then weigh out 180g of brunoise.
- Once the vinegar solution has come to the boil, add the brunoise shallots and reduce the heat to a simmer.
- Continue to cook the shallots down until it reaches a jam consistency, about 25 mins.
- Place the shallot mixture on a tray and cool down to room temperature, then cover and refrigerate.
- Thinly slice the shallots.
- In a small pot, add the shallots, red wine, parsley stems, thyme sprigs, bay leaf and peppercorns and bring to a boil over medium-high heat.
- Reduce to a simmer and cook down until it is reduced by ¼ and reaches a syrupy texture. This should take about 20 mins.
- Remove the set buttermilk puree from the fridge and cut it into small pieces.
- Add the cut-up buttermilk puree to a blender and blend on high until completely smooth, about 1 minute.
- Sprinkle in the xanthan gum and salt, blending again for 30 seconds.
- Transfer into a squeeze bottle or piping bag and set aside in the fridge.
- Place a fine mesh drum sieve over a large bowl.
- Place the potatoes cut side down and press them through the sieve, discarding the skins.
- When all the potatoes are pressed through the sieve, whisk in the diced butter to the bowl and then return potato and butter to a pot.
- On low heat, slowly add the hot milk in stages, making sure it is fully incorporated into the potato before adding more. Season with salt.
- Pass the potato through a fine mesh drum sieve for a second time to ensure the puree is as smooth as possible.
- Once the puree is smooth and seasoned, place it in a pot with a lid and reserve it in a warm position.
- Strain the red wine reduction into a small pot and place on a low heat to warm.
- Once the reduction is warm, start whisking in the butter one cube at a time to create an emulsion. Continue to whisk until all the butter is incorporated, then season with salt and reserve in a warm spot.
- Coarsely crush the peppercorns in a mortar and pestle.
- Mix the black pepper and salt on a plate.
- Place the steak on the pepper mixture and press down, coating both sides.
- Heat a large fry pan over medium-high heat.
- Add the steak and cook for 90 seconds each side or until deeply browned. Remove from the pan and rest for 2 mins.
- Place the steak back in the pan, add the butter, thyme and garlic to the pan and baste the steak with the foaming butter for 90 secs each side to finish the cooking.
- Transfer the steak to a cooling rack that is sitting over a baking tray and rest for 5 mins.
- Place veal demi-glace and sweet and sour shallots in a small saucepan over a medium-high heat. Reduce the mixture by half or about 5 minutes, spoon demi-glace mixture over bone marrow to glaze.
- Slice the bread in half and place it cut side down.
- Cut 4 slices about 2 cm thick and place them under the salamander to toast both sides
- Remove from the salamander and spread the sweet and sour shallots mix over the toasted bread.
- Pipe 4 dots of buttermilk puree over each piece of toast and sprinkle with chives and dill fronds.
- Preheat the grill to high and place the rack on the lowest level possible setting.
- Place the bone marrow, cut side up, on a prepared tray and season with salt and pepper.
- Place the tray with bone marrow in the oven on grill setting and cook for 8 mins.
- Remove from the oven and transfer to the grill for about 2 minutes, or until golden brown.
- Place the bone marrow in the plating dish provided.
- Pour the Beurre rouge in a jug.
- Place the toast on the plating dish provided.
- Slice the rested steak into 6 pieces and serve on the plate provided, along with the reserved potato puree.
