Fillet with bonemarrow and butter



 
 

Ingredients

 
  • 1500
    g
    Fillet of beef
  • 300
    g
    Shin
  • 200
    g
    Salted Butter
  • 1
    tsp
    Black Pepper
  • 1
    tsp
    Salt
  • 4
    tbsp
    Worchtershire Sause
Servings: Change Serving
 
 

Method

 
Make a hole in the fillet with a debone knife till almost through.
Lightly freeze the shin and take the marrow out.
Place the marrow and cubes of butter as a filling in the fillet.
Rub salt pepper and w/sauce over the fillet and stitch it closed.
Grill over charcoal till brown.
Slice and serve in medallions on a platter with oven fried chips and green salad
 

 

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