Aiguillette of beef in casserole
Preparation: 15 min
800 g of baronised needlefish 4 bone marrow
1 bunch of carrots tops
2 stalks of celery
2 cloves garlic
1 branch of thyme
20 cl of dry white wine
40 cl of red wine
50 cl of beef broth 100 g of butter
3 c. tablespoon of olive oil
Salt and pepper
Preheat the oven to 200 ° C (Th 6-7).
In a baking pan, brown the aiguillette on all sides with 10 g butter and half the oil and set aside.
Discard the fat and sweat 5 min. chopped garlic and onion, a carrot and celery cut into very small dice in the same amount of oil and butter.
Put the aiguillette on this aromatic filling, wet with red wine and broth halfway up, bring to a boil, cover and put 1 h 15 in the oven. Make return 5 min. carrots in 20 g butter, salt and pepper, add the crumbled thyme, pour the white wine and cook for 20 minutes. over low heat and uncovered.
Pick the marrow bones 10 to 12 min. in the remaining beef broth and then remove the marrow from the bones. Filter the cooking juices from the meat and reduce by half, then, off the heat, beat with the remaining butter.
Serve the sliced and sauce-cut aiguillette, accompanied by the glazed carrots and slices of marrow.