Fillet of Scottish beef with sous vide featherblade and marrow dumplings

Ingredients

Fresh Meat

  • 1 feather blade of beef, weighing 600g
  • 4 tournedos of Aberdeen Angus beef, each weighing 90g
  • 50g of bone marrow

Fruit & Vegetables

  • 50g of carrots, peeled and chopped
  • 100g of mushrooms, halved
  • 50g of celery, chopped
  • 200g of shallots
  • 2 garlic cloves
  • 1 handful of baby onions
  • 1 handful of carrots

Delicatessen

  • 800ml of veal stock

Beverages

  • 200ml of port
  • 1000ml of red wine
  • 2 tbsp of water
  • 250ml of red wine

Oils & Vinegars

  • 2 tbsp of red wine vinegar
  • oil

Spices & Dried Herbs

  • 10 peppercorns
  • nutmeg

Dairy

  • 150g of butter

Salad & Fresh Herbs

  • 2 bay leaves
  • 10g of parsley, chopped
  • 140g of watercress

Store Cupboard

  • 2 egg yolks
  • 50g of breadcrumbs
  • 1000ml of chicken stock
  • salt
  • pepper
  • salt
  • black pepper
  • 125ml of chicken stock
  • 1 sprig of rosemary