Tenderloin steaks with marrow butter

Name: Tenderloin steaks with marrow butter
Prep time: 2 h 30 min
Total time: 2 h 30 min
Yield: Makes 4 servings
Ingredients: 2 tablespoons sherry vinegar; 4 cups frisée, washed and dried; 1 tablespoon neutral oil, such as canola or grapeseed; 1 tablespoon neutral oil, such as canola or grapeseed; 1 tablespoon neutral oil, such as canola or grapeseed; 1 cup chopped chervil; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 tablespoon minced shallots; 2 tablespoons extra-virgin olive oil; 4 tenderloin steaks (each about 6 to 8 ounces); Juice of ½ lemon; 1 cup chopped chives; 2 tablespoons butter; 4 ounces marrow, removed from the bones

Preparation info

Makes
4
servings

Difficulty
Complex
Ready in
2 hr 30

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

If you really want to go all out, serve these with potatoes roasted in duck fat.

If you don’t have a pastry bag, use a closed Ziploc bag with one corner cut from it to pipe the marrow butter into the steaks (squeeze out of that corner). The easiest way to get marrow from the bones? Ask a butcher to do it for you.

Ingredients

4 ounces marrow, removed from the bones
2 tablespoons butter
1

Main course
Gluten-free

Method

Cut the marrow into ¼-inch-thick slices. Soak it in cold salted water to cover for 2 hours.
Bring a pot of water to a boil and add the marrow; lower the heat and cook very gently for 2 to 3 minutes, then drain and refrigerate for at least 15 minutes. (You can refrigerate overnight if you like, as long as the marrow is well covered.)
Put 1 table