Europe 1 12:52 p.m., October 09, 2021
Every Saturday at the Table des bons vivants, Laurent Mariotte, his columnists and his guests give us their best recipes.
Recipe for 4 people:
Bordelaise sauce :
1.2 kg of rib dish
150 grs of carrots
50 grs of shallots
2 liters of white stock
1.5 liter of red wine
5 cl of old wine vinegar
100 grs of beef marrow
Sarawak Pepper
Salt
Clean the meat.
Cut it into eight pieces and marinate for 48 hours in red wine with black pepper.
Peel the carrots and shallots and cut them into mirepoix.
Brown the meat, add the garnish.
Make one work hard.
Add the marinade, reduce, then wet with the white stock.
Cook covered for 4 to 5 hours.
Add the marrow at the end of cooking, then decant the whole.
Filter the sauce, season
Accompaniement :
36 short brothed snails
4 pieces of full center marrow, 4cm high
100 gr of button mushrooms
50 gr of garlic / parsley butter
1 shallot
50 gr of bread croutons
1 scallion
Feur de sel
Espelette pepper
Chop the shallots and cut the mushrooms into brunoise.
Chop the scallions.
Poach the marrow delicately in salted water then remove once cooked, set aside.
In a frying pan, sweat the shallots then add the mushrooms, add the snails and deglaze with the Bordeaux mixture.
Bind with the garlic and parsley butter.
When sending:
Place the marrow bone out of the oven on the plate and harmoniously place the snails and the sauce.
Finish with the chopped scallion and croutons.
Add a touch of fleur de sel and Espelette pepper.