Steak Diane, Charred Onion, Potato Fondant, Peppercorn and Bone Marrow Croquettes

Name: Steak Diane, Charred Onion, Potato Fondant, Peppercorn and Bone Marrow Croquettes
Yield: Serves 4
Cuisine: France
Ingredients: 4 brown onions; grapeseed oil, for frying; 680 g (1 lb 8 oz) aged beef tenderloin, at room temperature; 2 large veal bones, cut lengthways; 2 tablespoons finely chopped flat-leaf (Italian) parsley; 30 ml (1 fl oz) brandy; 1 tablespoon pink peppercorns, freshly cracked; 60 ml (2 fl oz/¼ cup) thick (double) cream; 120 ml (4 fl oz/½ cup) red wine; 1 egg, lightly beaten; 70 g (2½ oz/½ cup) plain (all-purpose) flour; vegetable oil, for frying; 110 g (3¾ oz/1 cup) dry breadcrumbs, to coat; 4 kennebec potatoes, peeled, trimmed into four rectangular blocks; 225 g (8 oz) unsalted butter; 1 tablespoon black pepper, freshly cracked; 1 tablespoon chopped shallots

Preparation info

Serves
4

Difficulty
Medium

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

Ingredients

4 brown onions
grapeseed oil, for frying
680 g (1 lb

Europe
France
Main course
Mediterranean

Method

Preheat the oven to 200°C (400°F/Gas 6). Season the veal bones generously with salt and pepper. Place on a baking tray and roast for 10–20 minutes