Steamed fillet of beef in a bone marrow dumpling with tapenade + Madeira sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Wild Weed Pie: A Lifetime of Recipes

By Janni Kyritsis and Roberta Muir

Published 2006

  • About

This is my Australian dish: Australian beef flavoured with Mediterranean tapenade, wrapped in English bone marrow dumpling, served on spinach wilted in an Asian wok, with a classic French Madeira sauce, all created by a Greek chef who used to be an electrician. When I decided to change career from electrician to cook, I thought I was leaving my life as a ‘sparkie’ behind. Little did I know it would be with me every day of my cooking career! Most cooks are hopeless with anything technical, a