Chef Jonathan Benno of
Per Se –
New York, NY
Adapted by StarChefs.com
Yield: 4 Servings
Ingredients:
Bone marrow:
- 4 portions bone marrow
- Flour for dusting
- Lard or oil, for sautéing
Sauce bordelaise:
- 5 ounces shallot, minced
- 3 ounces carrot, diced
- 2 Tablespoons garlic, crushed
- 2 1/2 Tablespoons mushrooms, chopped
- 2-3 stems parsley
- 1 stem thyme
- 1 bay leaf
- 1-2 black peppercorns
- 2 cups red wine
- 5 cups boiled, skimmed and finely strained veal stock
Potato mille feuille:
- 3-4 large Yukon gold potatoes
- 2 Tablespoons duck, bacon or beef fat, or butter
- Salt and pepper
Mushroom duxelles:
- 2 cups assorted mushrooms
- Canola oil as needed
- Salt and pepper
- 1 shallot, minced
- ¼ cup white wine
- 1-2 Tablespoons crème fraiche
- 1 Tablespoon Bordelaise sauce
Beef:
- 1 (12-ounce) piece Snake River Farm's American kobe beef
- Salt and pepper
Method:
For bone marrow:
Soak bone marrow in ice water for three days, changing water daily.
Dust in flour and sauté in lard or oil until golden brown
on all sides. The center should not be firm.
For sauce bordelaise:
Add all ingredients but veal stock to a pot and reduce to almost
dry. Add stock and simmer for 45 minutes. Strain, discarding vegetables.
Continue to cook, skimming, until sauce consistency.
For potato mille feuille:
Preheat oven to 350°F. Melt butter or fat. Peel potatoes and
place in water. Line a sheet pan with parchment, brushing melted
fat under paper and on sides of pan. Using a vegetable sheeter,
create thin lengths of potato, trimming edges with paring knife
to create uniform sheets.
Layer potatoes in pan in alternating directions as they are sheeted.
Brush each layer with fat and season with salt and pepper, making
sure to end level. Place a second sheet of parchment on top followed
by a sheet of foil. Place in oven on middle rack and bake until
the potatoes are tender. Cool in refrigerator. Cut four equal
portions for presentation.
For mushrooms:
Clean and dry mushrooms, then sauté over medium heat in
canola oil until colored. Season well with salt and pepper, and
cook through. Add shallots and cook for one minute. Remove from
heat and cool to room temperature, then chop until very fine.
Return mushrooms to pan, add white wine and cook until dry. Add
bordelaise sauce and crème fraiche.
For beef:
Season the meat with salt and pepper and grill over high heat
for approximately 4-5 minutes on each side. Let rest.
To serve:
Heat portions of potato mille feuille in oven or saute in clarified
butter. Set one portion on each plate. Reheat mushrooms and spoon
a quenelle on each plate. Slice beef and divide among plates,
sprinkle with grey salt and pepper. Place marrow on each plate.
Drizzle with bordelaise and serve.
Wine pairing:
Vigna dei Prey, Dolcetto di Dogliani 2003
