Recipes
Château Lafite Rothschild
And Rib of beef with truffle jus
Ingredients
- 1 well-hung rib of beef – about 1.5 kg
- 4 marrow bones
- 1 kg potatoes
- 200 ml beef jus
- 1 truffle – about 20 g
- Thyme flower
- Grape seed oil
- Salt and coarsely ground pepper
- Coarse salt
For 4 persons Preparation time: 1h
- Soak the bone marrow for forty-eight hours in cold water, changing the water.
- Peel the potatoes, cut them into thin slices, season them with salt and pepper and fry them in grape seed oil on high heat, shaping them into little pancakes.
- Put them in the oven.
- Turn them over and return them to the oven.
- When they are cooked, keep them warm.
- Lightly rub the rib of beef with oil and sprinkle with thyme flowers. Mark it on the grill and leave it to rest.
- Thinly slice the truffle, add it to the reduced beef jus.
- Poach the marrow bones for five minutes in a saucepan of water with thyme flowers, coarse salt and peppercorns.
- Finish cooking the rib of beef in the oven at 180°C for twelve minutes.
- Slice the beef, drizzle with the truffle jus and accompany with a potato pancake and a marrow bone.
- The Chef recommends topping the potato pancake with some St Nectaire or pieces of bacon during cooking.a
