Filet Mignon with Bone Marrow Butter
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.karanbeef.com.
Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Mixing bowl
- Spoon
- Skillet
- Tongs
- Cutting board
- Chef's knife
- Kitchen towel
- Plate
- Serving platter
- Measuring spoon
Ingredients
- 2 250g fillet steaks
- Olive oil
- Salt
- 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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