| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bruno, Chez |
1 |
Servings |
INGREDIENTS
| 1 |
|
T-bone steak |
| 3 |
|
Chopped shallots |
| 1 |
|
Parsley |
|
|
Salt/pepper |
|
|
Pomme frites |
INSTRUCTIONS
Push the marrow out of the bone of the steak and slice up the marrow.
Into boiling water place a tbsp of vinegar and salt and then add the
marrow slices. They need only one minute to cook. After 1 minute
remove them and allow to rest on a plate. In a heated pan place the
T-bone steak and allow it to cook for 4 minutes on one side. After
this time season the steak with salt and spread the shallots over the
steak. The heat of the meat will make the shallots soft and also they
help to flavour the meat. On top of the shallots add the marrow slices
and cook the steak for another 2 minutes. Afterwards lift the steak
carefully on to a board and season it with some more black pepper. Now
carefully slice the meat off the bone and remove the bone, but try to
keep the T-bone shape of the steak. Sprinkle chopped parsley on top.
Spread the marrow - which should now have melted over the top of the
steak, and then slice the meat into slices. Serve with pomme frites.
Converted by MC_Buster. Posted to CHILE-HEADS DIGEST V3 #, converted
by MM_Buster v2.0l.
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