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Duo de Boeuf, Bone Marrow-Crusted Tardivo, Sweet Potato Dauphine From 'Daniel'
Ingredients (50)
- Seasoning Oil:
- 1 teaspoon cracked black pepper (we recommend Pierre Poivre)
- 1 teaspooon fleur de sel
- 1 tablespoon olive oil
- Shallot and Bone Marrow Crust (makes extra):
- 3 (2-inch-long) beef marrow bones, soaked in ice water for at least 12 hours
- 1/2 cup (1 stick) butter
- 1 cup minced shallot
- 3 ounces Fine White Breadcrumbs
- 1/4 teaspoon salt
- 1/8 teaspoon piment d’Espelette
- 1/8 teaspoon white pepper
- Balsamic Braised Tardivo:
- 2 heads radicchio di Treviso
- 2 tablespoons olive oil
- Salt and freshly ground white pepper
- 1/4 cup balsamic vinegar
- 1/4 cup chicken stock
- Sweet Potato Puree:
- 2 sweet potatoes (about 1 pound peeled)
- 4 tablespoons butter
- 2 cups milk
- Salt and freshly ground white pepper
- Sweet Potato and Black Garlic Dauphine:
- 1 large (about 12 ounces) russet potato
- 1/2 cup kosher salt
- 3 tablespoons butter
- 1 3/4 ounces sweet potato, cut into small dice, reserved from above
- 3/4 teaspoon salt
- 5 tablespoons flour
- 1 egg
- Freshly ground white pepper
- 2 cloves black garlic, peeled and halved lengthwise
- To Finish:
- Canola oil for frying
- 4 servings Braised Short Ribs
- 1 pound whole filet mignon, trimmed and tied with butcher’s twine at 1/2-inch intervals
- Salt and cracked black pepper (we recommend Pierre Poivre)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 sprig thyme
- 1 clove garlic, peeled
- 1 ounce bresaola, cut into matchsticks
- 4 Crispy Shallot Rings
- 4 parsley leaves
Ingredient Facts and Health Benefits
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Directions
Learn how to make this recipe at Serious Eats