Grilled fillet of beef with baked Roscoff onions, smoked marrow emulsion, pickled beets and tarragon sauce

This summer we’re serving grilled fillet of beef, paired with baked Roscoff onions, pickled beets stuffed with smoked marrow emulsion, and topped with a lovely tarragon sauce. We’re serving this main course as part of a four-course meal, so we’ve excluded carbohydrates. However, we think it would be super tasty with, for example, some matchstick fries. The recipe is based on 10 guests

Marrow emulsion

• 600 g Split marrow bones
• 2 Egg yolks
• 15 g Dijon mustard
• 10 g White Miso paste
• 10 g Champagne vinegar
• 100 g Cooking oil

Scoop the marrow out of the bones into a saucepan and melt it over medium heat. Strain the melted marrow into a bowl and cover with plastic.
Smoke the marrow about 3 times with a smoking gun. Let cool down to under 70°C. Mix the egg yolks, Dijon mustard, miso and vinegar with a stick blender. Add the oil in a thin stream while mixing. When all the oil is incorporated, gently mix in the melted marrow. Season to taste with salt.

Baked Roscoff onions

• 6 Roscoff onions
• 30 g Butter
• 150 g Chicken broth
• 30 g Sherry vinegar
• 4 sprigs of Thyme
• 4 Tarragon sprigs
• Salt & Pepper

Cut and peel the onions according to the instructions. Carefully place the onion halves in a vacuum bag together with the butter, stock, vinegar and spices. Seal and bake in a steam oven at 100°C for about 30 minutes. Drain the onions through a perforated plate and collect the liquid in a saucepan.
Cook until reduced to a glaze-like consistency. Burn the cut surface of the onions thoroughly with a gas burner. Brush the onions with the onion glaze after burning.

Tarragon sauce

• 5 cloves of Garlic
• 3 Banana shallots
• 5 Thyme sprigs
• 10 g Black pepper corns
• 70 g Cognac
• 140 g Madeira
• 400 g White wine
• 700 g Veal broth
• 1 Large shallot
• 8 Tarragon sprigs

Peel and chop the onion and garlic. Fry together with the thyme and black peppercorns until the onion becomes richly colored. Add the cognac and flambé (be careful NOT to hold the pan under the extractor fan). Pour in the Madeira and white wine and reduce by half. Add the veal stock and reduce to the desired consistency. Finely chop the shallots and tarragon, save for serving.
Just before serving, strain the sauce and add the chopped onion and tarragon. Season with salt, pepper and sherry vinegar. Bring to the boil just before serving.

Chive tuile

• 50 g Chive oil
• 4 g Salt
• 4 g Sugar
• 70 g Egg white
• 60 g Flour

Place all the ingredients in a blender jug and blend with a hand blender until completely smooth. Spread the batter into the silicone molds according to the instructions. Bake the tuiles at 150°C for about 9 minutes. Carefully transfer them to a new baking sheet using tweezers.

This step is mainly decorative and can be omitted!

Fillet of beef

• 900 g Fillet of beef
• 5 Thyme sprigs
• 4 Cloves of garlic
• 50 g Butter

Bind the tenderloin as shown by the chef. Brush the tenderloins with seasoned butter and salt all around before grilling. Grill the tenderloin, brushing with more butter as you go. The internal temperature should be 52-53°C, finish in the oven at 110°C if necessary. Finish with sea salt and freshly ground black pepper.

Pickled beetroot

• 2 beetroot
• 200 ml Pickling liquid

Peel the beetroot and slice it thinly on a mandolin according to the instructions. Punch out round slices and place them in a vacuum bag together with the pickling liquid. Seal the bag and bake in a water bath at 65°C for about 15 minutes.

Fill the beetroot slices with the smoked marrow emulsion and fold them into small flowers.

Brioche

• 10 slices of Brioche
• 50 g Butter
• 3 Cloves of Garlic

Melt the butter with the crushed garlic cloves and simmer for about 10 minutes. Punch out round slices of the brioche with a punch ring. Brush the slices with the garlic butter and bake at 150°C for about 250 minutes.

Garnish

• Chervil

When serving

Place the brioche on the plate and place the baked onion on top. Place the beetroot flowers around, decorate with chervil and then place the Chive tuile on top. Slice the meat, place it on the plate and cover the meat with sauce just before serving.