Filet Mignon With A Red Wine, Shallot, Bone Marrow, And Cepe Sauce, And Crispy Potato Cakes With Caviar
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
Filet Mignon With A Red Wine, Shallot, Bone Marrow, And Cepe Sauce, And Crispy Potato Cakes With Caviar, Recipe
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