SAUCE ROSSINI
Fragrant truffle juice gives the sauce for our Cote de Boeuf Rossini a certain je ne sais quois.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat the oil over high. Season beef with salt and pepper. Working in batches if necessary so as not to crowd the pan, brown the beef, about 3 minutes per side.
- Reduce heat to medium, then add peppercorns and shallots. Cook, stirring, 10 minutes. Add wine and cook, stirring up any browned bits on the bottom of the pan with a wooden spoon, until the liquid has almost evaporated. Add stock, truffle juice, and parsley stems. Bring to a boil, then cook until reduced by one-half. Strain through a fine mesh sieve. Season with salt and pepper.
STUFFED MARROW BONES
Beef marrow bones are filled with homemade croutons and a trio of sauteed mushrooms -- chanterelle, hen of the woods, and porcini -- for the bottom layer of our Cote de Boeuf Rossini.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 9
Steps:
- Bring a medium pot of water to a boil. Add marrow bones and boil 10 minutes. Remove from pot and set aside to cool. Remove and discard any excess meat and fibers. Let stand until completely dry.
- In a medium skillet, heat 2 tablespoons clarified butter over medium. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until tender.
- In another medium skillet, heat remaining 2 tablespoons clarified butter over medium. Add bread and cook, stirring frequently, until brown on all sides, about 5 minutes. Transfer to a paper towel-lined plate to drain.
- In a medium skillet, combine marrow, sauteed mushrooms, and croutons over medium heat. Toss to combine; cook 2 minutes. Stir in fines herbes. Mound mixture into each marrow bone.
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