Beef fillet with marrow bones, oyster sabayon and girolle mushrooms

This richly satisfying beef with bone marrow recipe from Pascal Aussignac combines the intense flavours of beef, oyster and mushroom. It can be served with or without the marrow bones, but make sure you include the marrow regardless.

First published in 2015
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Ingredients

Metric

Imperial

Beef with marrow bones

Black pickled onion

Mushrooms

  • 500g of girolles, cleaned
  • 2 tbsp of olive oil

Equipment

  • Blender

Method

1
Preheat the oven to 250°C/gas mark 9 - or as high as your oven will go
2
Soak the beef bones in salted, cold water for 30 minutes (or up to 1 day). Drain and rinse. Then, using a long thin-bladed knife or skewer, scoop out the marrow
3
Blanch the marrow in a small pan of boiling water until it firms, which should take about 10 minutes. Plunge into a bowl of ice water. Once cold, remove the marrow and pat dry
4
For the pickled onions, cut the onion into quarters. Separate the layers so that you have petals. Add the petals to a small pan along with the vinegar, oil, water and salt
5
Gently heat for at least 40 minutes either on the hob or in the oven at 80°C/gas mark 4, making sure the onions always stay humid
6
Add the the girolles to a pan and add enough water to just cover. Blanch for 2 minutes, then remove from the heat and strain, reserving the water for the sabayon and the mushrooms for garnish
7
To start the sabayon, place the closed oysters on a tray and cook in the oven for approximately 2 minutes until they open. Remove the oysters from their shells and tip the juices into a cup
8
Blend the oysters in to a paste and chill both the oyster paste and the reserved oyster juices
9
Melt the butter. Let the hot butter liquid stand for a few minutes so that the solids sink to the bottom. Pour off the buttery oil into a cup or jug and discard the solids
10
Place the yolks, oyster juice and the rest of the mushroom jus in a heatproof bowl over a pan of simmering water, along with a little seasoning
11
Use electric beaters to beat the yolks to a pale golden foam. Allow the foam to gradually increase in size as you whisk, you should not exceed 80°C
12
Once the foam has doubled in volume with soft peaks, drizzle in the cooled but runny butter, whisking as you pour. Once the butter is fully incorporated, slowly whisk in the oyster paste
13
Check the seasoning of the sabayon and take the bowl off the pan. Keep warm while you cook the steaks and mushrooms
14
Heat the oil in a large frying pan. Once hot, stir-fry the mushrooms until lightly browned. Keep warm until serving
  • 2 tbsp of olive oil
15
Strip and chop the tarragon leaves. Chop the marrow and mix with the tarragon. Add to the girolles and cook until hot, check the seasoning and keep warm
16
Heat the oil in a non-stick frying pan. Once hot, cook the steaks as you like them. Season in the pan and allow to rest for 5 minutes
17
Place some of the girolles mix in the centre of each plate. Spoon the sabayon around the plate. Carve the beef fillets in thick slices and place on top of the mushrooms
First published in 2015
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Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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