Fillet with bonemarrow and butter

6 servings
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By Food24 October 12 2011
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Ingredients (6)

1500 g beef — fillet
300 g beef — shin
200 g butter — salted
1 tsp freshly ground black pepper
1 tsp salt
4 tbsp Worcestershire sauce
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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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