Fillet Steak With Bone Marrow Butter – You Might Be Worth It.

Let’s face facts. Not everybody who looks in the mirror likes what they see. Some of us are just sub-standard, below average and generally crappy. That’s the way of the world. If the advertising slogan of l’Oreal was true of us all, it would fail in it’s prime objective, to make the user feel special. If we are all ‘worth it’ then what we are worth is not worth much. But, I didn’t start writing this to have a go at the haircare market. No, I want to show you some real luxury, some delightful, upmarket beef with some very special and rare bone marrow butter. Be honest with yourself. Look yourself square in the mirror. Put away the hair products and decide if you are really “Worth it.”

Such simple ingredients – Such wonderful taste.

The Bone Marrow

• The bone marrow butter is easy enough to make. You will need the following;
• 250 grammes of bone marrow (ask your butcher).
• 200 grammes of good quality butter (it’s worth it).
• A large handful of chives.

Heat the oven to about 120ºC place the bone marrow in a dish and pop it in the oven until it melts.

The least attractive shot in the story – Melted bone marrow.

Chop the chives.

No, this is not too many chives. There is no such thing as too many chives.

Soften the butter in a warm place (not so warm as it separates). Add the butter and chives to a large bowl and pour in the bone marrow, reserving the gritty and undesirable bits.

This is the hardest part, mixing the ingredients takes a bit of elbow grease.

Mix this well together. Let it set somewhat. Pour it out onto cling film.

This looks less than desirable. It will firm up nicely.

Make a sausage shape and pop it in the fridge to set.

The sausage of bone marrow butter can be stored for weeks in the freezer.

The ‘Because You Are Worth It’ Steak

Note that I already ate half the bone marrow butter.

The steak is simplicity itself. You will need the following;

• Top quality fillet steak. In this instance, I was lucky to use fillets from a Belted Galloway, a rare breed, slow growing beast.
• Some dried porcini mushrooms.
• Salt and pepper.
• A very little oil.

Blitz the porcini until they form a dust. Season the steaks. Sprinkle them with the magic porcini dust. Lightly oil a cast iron frying pan. Heat it to pretty hot. Add the steaks and do not touch them for four minutes.

Just look at that crust! It is delightful.

Then turn them and admire the delightful porcini crust. Cook them to the desired level. By that, I mean rare or medium rare. Don’t even think of going medium or well. It’s not worth it.

Plate up the steaks on hot plates. Slice rounds of bone marrow butter and sit atop each of the steaks. Now wait for about another 4 minutes to let the meat rest and the butter melt a bit. The wait is worth it.

No, that’s not a very small steak. It’s a big lump of butter….

Enjoy the steak with whatever side dish you deem appropriate. This is one of the most luxurious, unctuous dishes you can eat. Enjoy it and give it all some thought. Perhaps you really are “Worth It”. It would be a shame if you thought that you aren’t.