Ingredients
Steak and sauce
800 g 1.75 lb rib of beef or large bone-in steak
500 g 1.1 lb beef marrow bones
250 ml ( 1 cup) dry red wine
200 ml ¾ cup very reduced veal stock or demi-glace
40 g 3 tbsp cold butter
40 g (1.5 oz) finely chopped shallots
30 g 2 tbsp beef fat, duck fat or oil
Salt and black pepper to taste
1 sprig of thyme , 1 small bay leaf (optional)
Mashed potatoes
1 kg 2.2 lb potatoes
80 g 6 tbsp butter
200 ml ¾ cup hot milk
Salt and white pepper to taste
Asparagus
400 g (14 oz) green asparagus
1.5 L 6 cups water + 15g (1 tbsp) salt
20 g 1.5 tbsp duck fat or butter
Instructions
Roast the marrow bones: oven at 180°C / 350°F. Roast the bones for 40–45 minutes. Remove the marrow, set aside, and reserve the juices.
To prepare the mashed potatoes: cook 1 kg of potatoes in salted water until tender. Drain, mash, and mix in 80 g of butter followed by 200 ml of hot milk. Season to taste and keep warm in a bain-marie.
To blanch the asparagus: bring 1.5L of water + 15g of salt to a boil. Cook the 400g of asparagus for 3 minutes, drain, and set aside.
To cook the steak: Bring the ribeye steak (800g) to room temperature, season with salt and pepper. Sear in a very hot pan with 30g of fat for 3–4 minutes per side. Finish cooking in the oven if necessary. Aim for an internal temperature of 52–54°C / 125–129°F. Let rest for 10 minutes.
To prepare the Bordelaise sauce: in a pan, sweat the 40g shallots, deglaze with 250ml red wine, add thyme and bay leaf, and reduce by two-thirds. Add 200ml veal stock and the juices from the bones, and reduce to a coating consistency. Add the marrow in small pieces, then whisk in 40g cold butter off the heat. Adjust the seasoning.
Finish the asparagus: gently reheat the asparagus in 20g of duck fat or butter.
To serve: place the mashed potatoes on the plate, top with asparagus, sliced rib-eye steak, and a generous ladleful of Bordelaise sauce with bone marrow. Serve immediately.