Christoffer Hruskova's extravagant and beef fillet recipe includes a daring smoked bone marrow and beetroot sauce. An experimental recipe which goes down a treat at his restaurant
Servings:?? | Calories:3830 | Total Fat:54g | Chol:600mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 54g
83 %
Sat Fat 18g
91 %
Total Carb 518g
173 %
Fiber 61g
245 %
Sugars 130g
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Cholesterol 600mg
200 %
Sodium 163411mg
6809 %
Protein 312g
625 %
Calories:
34% Others combined
27% Beef
19% Plain flour
19% Plain flour
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
800 g of beef fillet 500 g of hay salt pepper 3 beetroots 200 g of plain flour 200 g of salt water 100 g of bone marrow , removed from the bone 100 ml of chicken stock 50 ml of apple juice 50 ml of beetroot juice , or one small beetroot juiced salt pepper vinegar 1 raw beetroot , sliced 1 handful of sorrel 1 Preheat the oven to 180°C / gas mark 4. In a pan, heat the flour and salt together. Add water and stir until a dough is formed. Cover 2 of the beetroots in the dough and bake in the oven for 1 - 1 1/2 hours depending on the size - reserve the remaining beetroot 200 g of plain flour 200 g of salt water 2 beetroots 2 Meanwhile, rinse the bone marrow in fresh running water until the blood colour is gone. Place in a smoker and hot smoke for 5-7 minutes, reserve the leftover fat and set both the bone marrow and fat aside 100 g of bone marrow 3 For the sauce, place a large pan over a high heat. Pour in the chicken stock and reduce to 50ml. Add in the apple juice and reduce again by half 100 ml of chicken stock 50 ml of apple juice 4 Add the beetroot juice to the pan and season with salt, pepper and vinegar to taste. Place the smoked bone marrow and fat into the pan and cook until the marrow is soft - make sure the sauce does not come to the boil 6 In a safe place, burn the hay until it is black. Place the burnt hay into a blender and blend into a fine powder. Roll the cooked fillet in the hay and then slice into 4 portions 500 g of hay 7 Once the beetroots are cooked, remove the dough from the beetroots and peel and slice as desired. Juice the remaining beetroot in a blender and then pour the juice over the cooked beetroots 1 beetroot 8 To serve, place the beef onto plates and drizzle with the beetroot and smoked bone marrow sauce, along with the marrow itself. Layer the salt baked beetroots on top and garnish with some raw sliced beetroot and sorrel 1 raw beetroot 1 handful of sorrel
Directions : View recipe directions on greatbritishchefs.com
