This is an excellent component dish in that you don’t have to do everything in order to have a great meal. The meat or potatoes alone are great and the sauces just add to the deliciousness. I served this dish for New Year’s Eve as part of a larger tasting menu and paired it with caramelized carrot soup which only added to the richness of the dish. The bone marrow sauce can take some time as you need to prepare the star ingredient over a day or so. If you are pressed for time or don’t have the patience to work with the bone marrow you can omit it and still have a good sauce. It won’t have the depth of flavor nor the richness, but it is definitely still a good choice.
Ingredients – Serves 6
Bone Marrow Sauce
- 500g beef stock
- 10g thinly sliced shallots
- 5 black peppercorns
- 1 sprig of thyme
- 2g of xanthan gum
- 34g creme fraiche
- 55g bone marrow (from about one marrow bone)
- Dash Champagne vinegar
- Kosher salt
- 225g red wine
- 30g sliced shallot
- 60g peeled and sliced carrot
- 15g sliced button mushrooms
- 15g sliced garlic
- 10 parsley sprigs
- 2 thyme sprigs
- 1 bay leaf
- 6 black peppercorns
- 225g beef stock
- 50g liquid glucose
- 25g sugar
- 25g red wine vinegar
- 1 large Yukon Gold potato
- Kosher salt
- Cornstarch (as necessary)
- Clarified butter (as necessary)
- 1kg prime sirloin steak, trimmed, and cut into 6 portions
- Kosher salt and black pepper
Bone Marrow Sauce
Because the bone marrow will harden at room temperature, you’ll need to finish this dish right before serving. You can do the bone marrow preparations well ahead of time and then make the sauce while the meat is cooking.
- Pre-heat a water bath to 185°F. I tend to use a combination of the hottest tap water possible and boiling water from the teapot to get the temperature this high quickly.
- Soak the marrow bone in room temperature water for about 20 minutes. At this point you may be able to gently push the marrow out of the bone. If not, using a paring knife, gently cut around the perimeter of the marrow to loosen it from the bone. Given you’ll be cooking the marrow you do not need a perfect piece. Feel free to use a small spoon to dig out all the marrow bits.
- Seal the marrow in a vacuum bag and cook sous vide for 1 hour or until all the fat has rendered and turned to liquid.
- Pour the contents of the bag into a cylindrical jar (I usually use a small leftover mustard jar) and place in the refrigerator for at least 2 hours. Once the fat has hardened at the top, remove this and reserve it until needed in the sauce. You can discard the remaining liquid which is water and impurities.
- Combine the beef stock, shallots, peppercorns, and thyme in a saucepan. Bring to a simmer and cook until reduced by half.
- When the stock is just about finished, heat the bone marrow in the microwave to bring it back to a liquid state (just about 10 – 20 seconds)
- Strain the reduced sauce into a blender, discarding the solids. Blend in the xanthan gum, and then the creme fraiche.
- While the blender is running, drizzle in the liquid bone marrow. When fully combined add a few dashes of Champagne vinegar Kosher salt (1/4 tsp at a time) until the sauce is seasoned to your liking.
- In a saucepan bring the wine, shallot, carrots, mushrooms, garlic, parsley, thyme and bay leaf to a simmer. Cook until almost all the liquid has evaporated.
- Add the peppercorns and the beef stock and simmer for 10 -15 min. It should now have a sauce like consistency. Strain into another saucepan discarding the solids.
- Add the glucose, sugar, and vinegar and bring to a simmer. Cook until reduces by half and at a syrup like consistency (about 15 min).
- Refrigerate until needed and gently warm before serving. Do not over heat or the syrup will become thin and watery.
- Put a large pot of salted water on high heat and prepare a separate ice bath.
- Using a mandoline slice the potato into very thin slices until you have enough for 5 slices per person (here about 30 plus a few extras just in case)
- Using a ring mold with about 1.5 in diameter cut perfect circles out of the potato slices discarding the trimmings.
- Once the pot of water is boiling, add the potato slices and cook for 20 seconds. Remove the potatoes and place immediately into the ice bath. This will stop the potatoes from oxidizing and turning brown. Drain the potatoes and dry thoroughly.
- Place some cornstarch into a bowl and one at a time place the potato slices into the bowl and using your fingers rub the cornstarch to cover each one completely with a thin layer. Place the coated slices on a paper towel.
- Cut out six 5′ squares of wax paper. On each arrange 5 potato slices in a pinwheel like formation so that they all are overlapping in the center. Refrigerate until needed.
- When the meat has about 15 minutes left to cook, heat a thin layer of clarified butter in a non stick pan. Carefully grasp each potato pinwheel by it’s center overlapping part and lower them gently into the hot butter. Rearrange the circles if any fell out of place.
- Cook over medium heat for about 7 minutes and then carefully flip and cook for another 7 minutes on the other side. After the first flip the potatoes should be stuck together enough to maintain their shape.
- When cooked through and golden brown (about 15 min) gently season with salt and serve.
- Pre-heat the water bath to 133°F
- Season each piece of beef generously with salt and pepper.
- Vacuum seal individually and cook sous vide for 45 minutes. Remove from the water and let rest for 10 minutes.
- Remove from the bags and pat dry with a paper towel on both sides. Using a blow torch, sear the meat on both sides to produce a nice brown crust.
- Sprinkle with Kosher salt and serve with the two sauces and potato pinwheel.