Roasted Vegetables For Cote De Boeuf Rossini Recipes

STUFFED MARROW BONES

Stuffed Marrow Bones image

Beef marrow bones are filled with homemade croutons and a trio of sauteed mushrooms -- chanterelle, hen of the woods, and porcini -- for the bottom layer of our Cote de Boeuf Rossini.

Provided by Martha Stewart

Number Of Ingredients 9

Ingredients

3 beef marrow bones (3 inches each), split lengthwise, plus 2 tablespoons diced beef marrow
4 tablespoons Clarified Butter for Cote de Boeuf Rossini
2 ounces chanterelle mushrooms, cleaned and diced
2 ounces hen of the wood mushrooms, cleaned and diced
2 medium porcini mushrooms, cleaned and diced
Kosher salt and freshly ground pepper
2 slices white bread, crusts removed, bread cut into 1/3-inch dice
1 tablespoon minced fines herbes (chervil, parsley, tarragon)
1 tablespoon minced fines herbes (chervil, parsley, tarragon)

Steps:

Bring a medium pot of water to a boil. Add marrow bones and boil 10 minutes. Remove from pot and set aside to cool. Remove and discard any excess meat and fibers. Let stand until completely dry.
In a medium skillet, heat 2 tablespoons clarified butter over medium. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until tender.
In another medium skillet, heat remaining 2 tablespoons clarified butter over medium. Add bread and cook, stirring frequently, until brown on all sides, about 5 minutes. Transfer to a paper towel-lined plate to drain.
In a medium skillet, combine marrow, sauteed mushrooms, and croutons over medium heat. Toss to combine; cook 2 minutes. Stir in fines herbes. Mound mixture into each marrow bone.

SAUCE ROSSINI

Sauce Rossini image

Fragrant truffle juice gives the sauce for our Cote de Boeuf Rossini a certain je ne sais quois.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
1/2 pound beef stew meat, cut into 2-inch cubes
Kosher salt and freshly ground pepper
1/2 teaspoon crushed black peppercorns
2 shallots, peeled and thinly sliced
1/4 cup dry red wine
1 cup homemade or low-sodium canned beef broth
1/2 cup truffle juice
1 small bunch flat-leaf parsley, stems and leaves separated and reserved

Steps:

In a large nonstick skillet, heat the oil over high. Season beef with salt and pepper. Working in batches if necessary so as not to crowd the pan, brown the beef, about 3 minutes per side.
Reduce heat to medium, then add peppercorns and shallots. Cook, stirring, 10 minutes. Add wine and cook, stirring up any browned bits on the bottom of the pan with a wooden spoon, until the liquid has almost evaporated. Add stock, truffle juice, and parsley stems. Bring to a boil, then cook until reduced by one-half. Strain through a fine mesh sieve. Season with salt and pepper.

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