Filet Mignon with Bone Marrow Butter | KARAN BEEF
Substitute fillet with sirloin, rump or ribeye steaks. Method Pre-heat the oven to 200°C/390°F and line a baking tray with tinfoil.
Ingredients
- 2 250g fillet steaks
- Olive oil
- Salt and freshly ground black pepper
- 6 sprigs of fresh thyme
- 6 garlic cloves, skin on
- 2 Tbsp butter
- Bone marrow butter
- 10 bone marrow rounds
- 100g butter, softened
- 1 Tbsp flat-leaf parsley, chopped
- 1 Tbsp fresh thyme leaves, chopped
- 1 Tbsp chives, chopped
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