Ingredients

Ingredients For the marrowbone

• 100g/3½oz beef marrowbones (available from traditional butchers)

• coarse salt

• 200g/9oz dried breadcrumbs

• 1 small bunch fresh parsley, finely chopped

• 1 garlic clove, finely chopped

• 100ml/4fl oz olive oil

• 3 tbsp plain flour

• 1 free-range egg, beaten

• vegetable oil, for deep-frying

For the asparagus and mushrooms

• 1kg/2lb 3oz asparagus, woody ends removed

• 2 tbsp butter

• 100g/4oz button mushrooms, stalks removed, rinsed, quartered

• 100g/4oz smoked bacon, sliced into small strips

• drizzle vegetable oil

• 20 baby onions, peeled

• salt and freshly ground black pepper

• pinch caster sugar

For the red wine sauce

• 100ml/3½oz vegetable oil

• 2kg/4½lb beef trimmings, chopped into small pieces (available from traditional butchers)

• 250g/9oz shallots, sliced

• 500g/1lb button mushrooms, sliced

• 1.4 litres/2½ pints pinot noir wine

• 400ml/14fl oz port

• 1 litre/2 pints chicken stock

• 700ml/1¼ pints veal glace (or reduced veal stock)

• 6 sprigs fresh tarragon

• 8 sprigs fresh thyme

• 10 black peppercorns

• 100ml/3½fl oz double cream

For the 'confit' of sliced shallots

• 100g/3½oz unsalted butter

• 300g/11oz sliced shallots

• 1 sprig fresh thyme

• salt and freshly ground black pepper

For the garlic purée

• 250g/9oz garlic cloves, peeled

For the shallot and horseradish 'confit'

• 200g/7oz shallot confit (from above)

• 25ml/1fl oz reduced cream (heat 75ml/3fl oz double cream until reduced by two-thirds)

• 75g/3oz horseradish cream (from a jar)

• 25g/1oz garlic purée (from above)

• 25g/1oz wholegrain mustard

• 2g/¼oz fresh tarragon, chopped

• salt and freshly ground black pepper

For the beef fillet

• 4 x 180g/6oz pieces beef fillet

• salt and freshly ground black pepper

• drizzle vegetable oil

• knob butter

• 200g/9oz spinach

Description

Recipe Uses 100g/3½oz Beef Marrowbones (available From Traditional Butchers), Coarse Salt, 200g/9oz Dried Breadcrumbs , 1 Small Bunch Fresh Parsley,...

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