Ingredients

• 400g tin beef consommé
• 250ml/9fl oz red wine
• ideally Bordeaux
• bouquet garni of bay leaf
• thyme and leek leaf
• 2 garlic cloves
• peeled
• 2 tbsp olive oil
• 300–400g/10½oz–14oz fillet of beef
• 2 large potatoes
• 75g/2½oz unsalted butter
• 1 shallot
• finely chopped
• 150ml/5fl oz red wine
• splash red wine vinegar
• glug olive oil
• 1 lemon
• juice only
• pinch caster sugar
• 1 tsp finely chopped chives
• 6–8 large bone marrow
• 200g/7oz unsalted butter
• 3 free-range egg yolks
• 1 lemon
• juice only
• 1 tbsp Dijon mustard
• salt and freshly ground black pepper

Directions

• Soak the bone marrow in cold water
• in the fridge
• for 24 hours. Drain and blend in a blender.
• Put the beef consommé
• red wine
• bouquet garni and garlic in a large saucepan and bring to the boil.
• Meanwhile
• heat the oil in a frying pan over a medium heat and sear the beef all over. Lower it into the consommé stock and poach at a simmer for 5–8 minutes. Remove the beef from the pan and set aside to rest.
• Parboil the potatoes
• leave to cool and then thickly slice them. Melt the butter in a sauté pan over a medium heat. Add the potatoes and cook for 7–10 minutes
• or until starting to colour on both sides.
• To make the vinaigrette
• put the shallot and wine in a saucepan over a medium heat. Bring to the boil and simmer until the liquid has reduced to a tablespoon.
• Put the remaining vinaigrette ingredients in a bowl
• then whisk in the wine reduction.
• To make the hollandaise
• heat a frying pan until hot
• add the butter and cook until it turns a nut-brown colour. Set aside to cool to room temperature.
• Put the egg yolks and lemon juice in a food processor and gradually add the browned butter
• bone marrow and mustard. Season with salt and pepper.
• To serve
• dress the potatoes in the vinaigrette and scatter over a large serving platter. Slice the beef and place on top
• with the hollandaise spooned over.