Beef Cheek With Beef Fillet And Bone Marrow Recipe

Cooking Directions

• STEP 1.Start by preparing the beef cheek. Trim off any excess fat and season it with salt and pepper.
• STEP 2.Heat a large, oven-safe pot over medium-high heat. Add some oil and sear the beef cheek on all sides until browned.
• STEP 3.Remove the beef cheek from the pot and set it aside. In the same pot, add diced onions, carrots, and celery. Cook until softened.
• STEP 4.Return the beef cheek to the pot and add beef stock, red wine, and herbs like thyme and bay leaves. Bring to a simmer.
• STEP 5.Cover the pot and transfer it to a preheated oven. Cook at a low temperature for several hours until the beef cheek is tender.
• STEP 6.While the beef cheek is cooking, prepare the beef fillet. Season it with salt and pepper and let it come to room temperature.
• STEP 7.Heat a skillet over high heat and add some oil. Sear the beef fillet on all sides until browned. Transfer it to a cutting board and let it rest.
• STEP 8.Once the beef cheek is tender, remove it from the pot and strain the cooking liquid. Return the liquid to the pot and reduce it to a sauce consistency.
• STEP 9.To serve, slice the beef fillet into thick slices and place them on a plate. Top with a portion of the beef cheek and drizzle with the reduced cooking liquid.
• STEP 10.For an extra indulgence, scoop out the bone marrow from the bones and spread it on toasted bread. Serve it alongside the beef cheek and fillet.

Cooking Tips

• For the best results, cook the beef cheek low and slow to ensure it becomes tender and flavorful.
• Make sure to let the beef fillet come to room temperature before searing to ensure even cooking.
• To extract the bone marrow easily, roast the bones in the oven for a few minutes until the marrow becomes soft and creamy.

Storage and Serving

• Leftover beef cheek, fillet, and bone marrow can be stored in separate airtight containers in the refrigerator for up to 3 days.
• To reheat, gently warm the beef cheek and fillet in a skillet over low heat. Serve with the reduced cooking liquid.
• Serve the beef cheek and fillet with mashed potatoes, roasted vegetables, or a side of crusty bread to soak up the delicious sauce.