Beef Fillet Sauteed with Reblochon Cheese and Marrow

A rich and lavish dish not for the faint of heart (or literally not for those with heart problems), this recipe for Beef filet includes melted Reblochon cheese and luxurious marrow, garnished with a crunchy potato galette and served with delicious gravy sauce. Be warned that this dish is high in fat and cholesterol, best served during holidays or a special occasion, definitely not to guests who are on a diet or are vegetarians. Beef tenderloin is used for this recipe. The beef is cut into slices weighing 180-200 grams per piece. You can also ask your butcher to do this for you when you buy the meat. This excellent hedonistic dish is best enjoyed with a glass of red wine like St. Joseph Rouge, or if you desire a more unconventional pairing, a Savoie white wine, which goes perfectly with the Reblochon cheese. One of the beef recipes from Gourmandia.

The Reblochon Cheese brings out all the best flavors of meat, especially with beef. It originates from the Savoy mountain region and is made with richer milk from the second milking of Tarine and Abondance cows. Aged in cellars, the cheese is turned every two days and washed with whey to speed up its aging process. The result is a soft, creamy, supple and nutty cheese with a strong moldy or yeasty aroma. Take note that it becomes bitter when overripe and will affect the taste of the dish. If you cannot find Reblochon cheese to use in this recipe you can substitute it with other soft and creamy cheeses such as Brie, Camembert, or Gruyere.

Recommended Wine

St Joseph rouge

Ingredients

marrow from 4 bones

4 potatoes

rapeseed oil

salt

pepper

4 beef fillets (about 1/2 lb. each)

2 shallots

3/4 cup white wine

1 glass water

Reblochon cheese (or other soft cheese)

Preparation Instructions

Cut slices of beef weighing 180-200 grams or so. You can also ask your butcher to do this for you. Place in the refrigerator to chill.

Place the deboned marrow in water to remove excess blood, leaving it there for 15 to 20 minutes.

Peel the potatoes for the vegetable garnish. Grate the potato using a grater or make a julienne or matchstick strips using a sharp knife. Season the potato strips with some salt, mold them into a flat cake and fry in hot oil until golden and crispy. Place on paper towels to absorb grease.

Sautee the beef fillets in hot oil, searing both sides. Remove the meat from the pan and prepare the gravy by using all the waste-parts from the beef. Sauté with some shallots. Once browned, add some white wine and a glass of water and allow the mixture to simmer for about 5 minutes.

Remove the crust from the reblochon cheese and cut it into cubes. Do the same with the marrow. Place the cheese and the marrow on the beef fillet. Place the whole thing in the oven for 5 minutes. Strain the gravy and add a pinch of salt. When the cheese melts on the meat, add the potato strips. Serve the gravy in a separate bowl.