Chateaubriand with Beef Pulp and Shallot Filling

Summary

Ingredients

• 2 steak (s) (beef fillet), each 400 g, approx. 4 cm thick
• 4 shallot (s)
• 0.5 ½ bunch chives
• 1 tablespoon oil
• 100 g Mark (beef marrow), released, or more
• 1 teaspoon, leveled salt
• 1 teaspoon black pepper
• 2 tablespoon clarified butter
• 50 g herb butter

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Instructions

1. Rinse the beef steaks under cold water for about 30 seconds, then pat completely dry.
2. Using a sharp knife, carefully cut horizontally into each steak to create a pocket for the filling. Keep the opening as small as possible while making the pocket large and deep enough to hold the mixture.
3. Peel and finely mince the shallots. Wash the chives, pat them dry, and cut into thin rings.
4. Heat the oil in a frying pan over medium heat. Add the minced shallots and fry for 2 minutes, stirring occasionally.
5. Add the beef marrow, chives, salt, and pepper to the pan. Cook for 2-3 minutes, stirring constantly, until the mixture is well combined and slightly cooled but still warm.
6. Carefully spoon the warm shallot and beef marrow mixture into the pocket of each steak.
7. Heat the clarified butter in a large frying pan over medium-high heat. Once hot, place the steaks in the pan and sear for 5-7 minutes on the first side until deeply browned.
8. Flip the steaks and sear for another 5-7 minutes on the second side until browned. Throughout cooking, frequently baste the steaks with the hot pan fat by spooning it over them.
9. Transfer the steaks to a warmed serving plate. Divide the herb butter between the steaks and place on top of each one.
10. If any of the shallot and beef marrow mixture remains, warm it gently and serve alongside the steaks as an additional sauce.