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

Name: Steamed fillet of beef in a bone marrow dumpling with tapenade + Madeira sauce
Yield: Serves 8
Cuisine: Australian
Ingredients: 50 g small salted capers, blanched; 1½ tablespoons strained lemon juice; 1 x 1.2 kg piece beef tenderloin, trimmed from the centre of a larger piece; ⅓ firmly packed cup basil leaves; 2 cloves garlic; 60 g butter; 50 g Fresh Breadcrumbs*; ½ cup extra-virgin olive oil; 1 teaspoon salt; 300 g Fresh Breadcrumbs; 150 g clean beef bone marrow*; 1 teaspoon freshly ground black pepper; pinch freshly grated nutmeg; 250 g niçoise olives, pitted*; freshly ground black pepper, extra, to taste; 3 x 45 g eggs, lightly beaten; 50 g drained anchovy fillets; salt, to taste; ½ teaspoon freshly grated nutmeg; 1 teaspoon freshly ground white pepper; 100 ml 35%-fat cream; 800 g baby spinach; freshly ground black pepper, to taste; 1 tablespoon chopped flat-leaf parsley leaves; 1 tablespoon chopped chives; 2 teaspoons chopped thyme leaves; 2 cups Veal Glaze; 1½ cups dry Madeira*; 1 teaspoon ground allspice; pinch ground allspice

Preparation info

Serves
8

Difficulty
Easy

Appears in

Wild Weed Pie

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