Beef ‘Fleurie’

Name: Beef ‘Fleurie’ (Côte de boeuf au Fleurie)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: For four people
Cuisine: French
Ingredients: 250 ml (scant half pint) red Burgundy, preferably Fleurie; 4 tablespoons of meat glaze; salt, freshly-ground pepper; salt, freshly-ground pepper; 180 g (6¼ oz) butter; 1 piece of rib of beef weighing 1.3 kg (2 lb 12 oz); 250 ml (scant half pint) red Burgundy, preferably Fleurie; 2 grey shallots, finely chopped; 120 g (5 oz) beef marrow

Côte de boeuf au Fleurie

Preparation info

For
four
people

Difficulty
Medium
Ready in
1 hr

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

120 g (5 oz) beef marrow
1 piece of rib of beef

Europe
France
Main course
Gluten-free

Method

One day in advance

Buy the marrow bones the day before and have them sawn up. Remove the marrow and soak it for 12 hours in cold water.
Get the butcher to cut a piece of beef taken from between the second and third rib and ask him to trim the bone to make a sort of handle such as you have on a lamb cutlet.