Beef Fillet Sauteed with Reblochon Cheese and Marrow (bone)

Beef Fillet Sauteed with Reblochon Cheese and Marrow (bone)

The tenderloin and even the sirloin are sometimes called, or rather known, under the name of fillet, when cooked. It comes from the French fillet – tenderloin. The Reblochon Cheese brings out all the best flavors of meat, especially with beef. The sour taste of Balsamic vinegar cut through the beef making you feel more craving. So be cautious!

Beef steak is certainly as delicious meal for many people. Steak can be cooked in a variety of ways and is not much higher in total calories than fish per 100 grams. Steak contains many vital vitamins and minerals so is not something that you should avoid at all costs if you are on a diet of some kind. In fact, having one or two meals per week containing meat can give balance to your diet. Adding steak to your diet not only gives variety to your meals; it is high in nutritional goodness and tastes great. This food is low in Sodium. It is also a good source of Protein, Vitamin B6, Vitamin B12, Phosphorus and Zinc, and a very good source of Niacin and Selenium. Read More

Please remember that a good size steak is usually around 450 grams, so if you have a big steak, multiply the calories consumed accordingly. (The steak in the image was actually 450 grams before being cooked). Always purchase rump steak that’s bright-red in color. If it has even the lightest tint of brown to it, it has started to spoil. Try to find a steak or roast that’s at least 1 inch thick with as little visible fat as possible.

Servings: 4
Preparation Time: 40 minutes
Cooking Time: 40 minutes
Recommended Wine: St Joseph rouge
  • marrow from 4 bones
  • 4 potatoes
  • rapeseed oil
  • salt
  • pepper
  • 4 beef fillets (about 1/2 lb. each)
  • 2 shallots
  • 3/4 cup white wine
  • 1 glass water
  • Reblochon cheese (or other soft cheese)

Preparation Instructions

Place the marrow in water for about 15 minutes to remove any remaining blood. Boil and drain. Peel potatoes and cut into long, thin strips. Sauté potato strips in a Teflon pan with some oil. Season. When golden, place on paper towels, to absorb the grease. Cook the beef fillet. Mince shallots. Remove the meat from the pan and prepare the gravy by using all the waste-parts from the beef. Sauté with some shallots. Once browned, add some white wine and a glass of water and allow the mixture to simmer for about 5 minutes. Remove the crust from the reblochon cheese and cut it into cubes. Do the same with the marrow. Place the cheese and the marrow on the beef fillet. Place the whole in the oven for 5 minutes. Strain the gravy and add a pinch of salt. When the cheese melts on the meat, add the potato strips. Serve the gravy in a separate bowl.


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