Ingredients

10 beef marrow bones, about 1 inch each
For Potato Cake Garnish:
1/4 cup creme fraiche
Juice of 1/4 lemon
1 heaping teaspoon snipped fresh chives
Freshly ground white pepper
For Potato Cakes:
2 unpeeled russet potatoes, about 10 ounces each
1/2 cup peanut oil
4 ounces sturgeon caviar, for garnish
For Sauce:
4 large fresh porcini mushrooms, or 8 medium, brushed clean with a dry towel
4 tablespoons butter
2 tablespoons very finely minced shallots
2/3 cup good-quality cabernet sauvignon or red Bordeaux wine
3/4 cup veal stock
For Steaks:
4 filet mignon steaks, about 8 ounces each
salt
Freshly ground black pepper
2 teaspoons fresh chervil leaves, for garnish

Description

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