Put the flour, egg and breadcrumbs in separate bowls. Lightly coat the marrow croquettes in the flour, then in the egg and finally in the breadcrumbs. Put the croquettes on a baking tray lined with baking paper and place in the refrigerator.
Put the onions in their skins on a baking tray and
Meanwhile, for the potato fondant, heat a frying pan over medium heat. Add the butter and cook until foaming. Add the potatoes and season generously with salt. Increase the temperature until the butter foams around the potatoes, and adjust the heat as necessary to maintain this foam. Cook the potatoes on all sides until crisp and golden. Remove the pan from heat, add the charred onions and allow the potatoes and onions to stand in the hot butter until ready to serve.
Reduce the oven temperature to 150°C (300°F/Gas 2). Using the same frying pan that you used for the onions, season the tenderloin and sear it on all sides, then put the pan into the
Add the shallots and combined cracked pepper to the meat drippings and flambé with the brandy and wine, then cook over low heat until reduced. Strain through a fine sieve into a clean saucepan, return to the pan and add the cream.
Carefully slice and plate the tenderloin with the potato fondant and a bone marrow croquette, scatter with the charred onion and carefully spoon the red wine sauce over the beef. Serve immediately.
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