Beef Fillet Sauteed With Reblochon Cheese And Marrow

A rich and lavish dish that makes a very elegant presentation for a very special occasion, Sautéed beef fillet with reblochon cheese and bone marrow accompanied with crisp potato cakes and luscious gravy is sure to make your guests drool. The beef is seared in hot oil and then topped with reblochon cheese and marrow then cooked in the oven until the cheese and the marrow melts on top of the beef. The gravy is made using the beef carcass sautéed with shallots and simmered in white wine. The potatoes are grated and formed into thin cakes and fried until golden and crisp.

This is one of the best gourmandia recipe is high in cholesterol and fat and should be consumed with caution. It is best enjoyed during the holidays where diet restrictions are temporarily suspended. Use beef tenderloin for juicy and flavourful meat that melts-in-your mouth. Sear the meat quickly in medium high heat to seal in the moisture and keep the beef tender and juicy. Flip the fillets only once, searing both sides. The meat will be further cooked in the oven to melt the cheese and marrow and to cook the interior of the meat so you want to sear it quickly so that it does not overcook inside the oven.

Ideally, cut the beef in uniform weight and sizes, about 180 to 200 grams per piece, which is a good portion for serving each guest. Serve the beef fillets with a nice red wine like St. Joseph Rouge or even a Savoie white wine, which goes excellently well with the Reblochon cheese. Originating form the Savoy mountain region of France, Reblochon cheese is made with the rich and creamy milk from the second milking of Abondance and Tarine cows. It is a creamy, supple ad soft cheese with a nutty flavor and a yeasty, almost moldy aroma. You can also use Camembert, Gruyere, or Brie as a substitute for making this recipe.

Ingredients

marrow from 4 bones

4 potatoes

rapeseed oil

salt

pepper

4 beef fillets (about 1/2 lb. each)

2 shallots

3/4 cup white wine

1 glass water

Reblochon cheese (or other soft cheese)

1. Place the deboned marrow in water to remove excess blood, leaving it to soak for 15 to 20 minutes.

2. Peel the potatoes and grate to make julienne or matchstick strips using a sharp knife or potato grater. Season the potato strips with some salt, shape them into a flat cake using your palms, and fry in hot oil until golden and crispy. Place on paper towels to absorb grease.

3. Sear the beef fillets in hot oil, browning both sides. Remove the meat from the pan.

4. To make gravy, sauté waste-parts from the beef with some shallots. Once browned, add some white wine and a glass of water. Let the mixture simmer for about 5 minutes.

5. Remove the crust from the reblochon cheese and cut into cubes. Slice the marrow into the same sized cubes. Place the cheese and the marrow on the beef fillet. Place the whole thing in the oven for 5 minutes.

6. Strain the gravy and add a pinch of salt. When the cheese melts on the meat, remove from the oven and add the crispy potato cakes. Serve the gravy in a separate bowl.