Per Se
10 Columbus Circle
4th Floor
New York, NY 10019


Snake River Farm’s “Callotte de Boeuf Grille” with Yukon Gold Potato Mille Feuille, Forest Mushroom Duxelles, Crispy Bone Marrow and “Sauce Bordelaise”
Chef Jonathan Benno of Per Se – New York, NY
Adapted by

Yield: 4 Servings


    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
  • 1 (12-ounce) piece Snake River Farm's American kobe beef
  • Salt and pepper


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



   Published: March 2005