Stéphane Reynaud

Côte de Bœuf, Beurre d’Echalote et Moelle

Rib Steak with Shallot Butter and Marrow

Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      35 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Rib steak with some marrow 1.2 kg
  • Butter 200 g
  • French shallots

Method

  1. Buy a house in the country, build a stone barbecue, open a good bottle of wine, have a glass…
  2. Make the barbecue with wood gathered from the forest, find some matches (which is hard because you quit smoking), finish your glass of wine before the bee buzzing around decides to have a bath in it, place the grilling rack over the fire and wait for the embers to form