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Main · Season 15
Scotch Fillet Au Poivre, Beurre Rouge, Purée Potatoes and Roasted Bone Marrow
Curtis Stone
12 Jul 2023
9
Components
43
Ingredients
15
Season
Ingredients
Scotch Fillet
1whole Rib Eye fillet
1x 15cmbeef bone marrow bone, cut length ways in half, soaked for 48 hours.
Potato Purée
800gColes brushed potatoes
145gchilled butter, unsalted, cubed
250ghot milk
Buttermilk Purée
250gbuttermilk
150gfresh cream
4gagar agar
Salt
1.3gxanthan gum
2gsalt
Sweet and Sour Shallots
250gshallots
180gsherry vinegar
180gwhite wine vinegar
35gcastor sugar
35glight brown sugar
10gsalt
100gbeef demi-glace
70gsweet and sour shallots
Beurre Rouge
200gred wine
50gred wine vinegar
40gshallots
3parsley stems
2sprigs fresh thyme
1bay leaf
6black peppercorns
85gchilled butter, unsalted, diced
salt
Steak
1scotch fillet steak, trimmed and room temperature
15gblack peppercorns
20gsalt
70gbutter, unsalted
2sprigs thyme, fresh
2garlic cloves, smashed
Bread
1loaf of Rye Sourdough Vienna
Chives tips
Bone Marrow
Beef marrow bones, room temperature
Salt
Black pepper
To serve
Bone marrow
Toast
Potato Purée
Beurre rouge
Method
Cook it from the source.
We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.
Open the full method on 10 Play ↗Tagged
Recipe by Curtis Stone, Season 15. Originally published by Network 10 on 12 Jul 2023.
Original on 10 Play ↗