Ingredients

• 200g/7oz beef bone marrow
• 250ml/9fl oz Bordeaux wine
• 4 shallots
• finely chopped
• ½ tsp white peppercorns
• crushed
• 1 bay leaf
• 2 thyme sprigs
• 1 garlic clove
• finely chopped
• 300ml/10fl oz dark veal stock
• 25g/1oz butter
• 500g/1lb 2oz Maris Piper potatoes
• peeled and cut into chips
• 2 x 250g/9oz rib-eye steaks
• bone in
• malt vinegar
• to serve
• ½ bunch watercress
• to serve
• sea salt and freshly ground black pepper

Directions

• Cover the bone marrow in water
• cover and soak in the fridge overnight. In the morning
• drain and cut into 2.5cm/1in pieces.
• To make the sauce
• put the wine
• shallots
• peppercorns
• herbs and garlic in a large saucepan over a high heat. Bring to the boil and simmer until the volume of the liquid has reduced by a third.
• Add the stock
• bring back to the boil and simmer until the volume of the liquid has reduced by half or until it coats the back of a spoon.
• Place the bone marrow in a saucepan with a little water. Bring to the boil and cook for 30 seconds
• then drain. Whisk the bone marrow and butter into the reduced sauce and season with salt and pepper. Keep warm.
• Blanch the chips in boiling water for 5–8 minutes until softened but not cooked. Drain and spread out on a baking tray and chill in the fridge.
• Preheat a deep-fat fryer to 130C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Cook the chips for 5 minutes
• or until cooked
• but not coloured. Drain
• spread out on the baking tray and leave to cool.
• Turn the fryer up to180C. Cook the chips for 4–5 minutes until crisp and golden. Drain on kitchen paper and sprinkle with salt and malt vinegar.
• Preheat the grill to its highest setting and cook the steaks for 4 minutes on each side or to your liking.
• Serve with the sauce poured over and the chips on the side. Garnish with the watercress.