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Tenderloin steaks with marrow butter
- Makes
4
servings - Difficulty
Complex
- Ready in
2 hr 30
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
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 2 tablespoons 1
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
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