A luxurious main course pairing perfectly seared beef tenderloin with a silky, umami-rich bone marrow sabayon and red wine reduction.
Sabayon is usually a dessert technique — egg yolks whisked over a bain-marie until they thicken into something airy — but applied to roasted bone marrow instead of sugar and wine, it turns pure fat into a sauce with body instead of just melting into a greasy pool. It's a small swap that changes the whole texture of a steak dinner.
Serves 4
Ingredients:
- Beef Tenderloin (see sub-recipe)
- Bone Marrow Sabayon (see sub-recipe)
- Micro herbs (for garnish)
- Flaky sea salt (for finishing)
Speciality Items:
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🍷Sommelier's Recommendation
Plush dark fruit supports marrow richness.
Massive structure + savory elements complement marrow.
Steps:
- Spoon red wine reduction onto warm plates.
- Place sliced tenderloin atop the sauce.
- Top with a generous spoonful of bone marrow sabayon.
- Garnish with micro herbs and a sprinkle of flaky sea salt.
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Beef Tenderloin
Ingredients:
- 4 (180–200 g each) – Beef tenderloin steaks (center-cut)
- 2 tbsp – Olive oil
- 2 tbsp – Butter
- 2 – Thyme sprigs
- 2 – Garlic cloves (crushed)
- Salt (to taste)
- Black pepper (freshly ground, to taste)
Steps:
- Preheat oven to 180°C (350°F).
- Season steaks generously with salt and pepper.
- Sear in a cast iron skillet coated in olive oil over high heat until well-browned on all sides.
- Add butter, thyme, and garlic; baste for 1–2 minutes.
- Transfer to oven and cook until internal temperature reaches 54°C (129°F).
- Rest 5–10 minutes before slicing.
Bone Marrow Sabayon
Ingredients:
- 2 large – Beef marrow bones (split lengthwise)
- 3 – Egg yolks
- 60 mL – Dry white wine
- 1 tsp – Lemon juice
- Salt (to taste)
- White pepper (to taste)
Steps:
- Roast marrow bones at 200°C (400°F) for 15–20 minutes until soft and releasing fat.
- Scoop out marrow and strain through fine mesh to remove impurities.
- In a heatproof bowl over simmering water, whisk egg yolks and wine until thick and foamy.
- Slowly whisk in warm melted bone marrow fat to create an emulsion.
- Season with lemon juice, salt, and white pepper.
- Keep warm over a bain-marie until ready to serve.
Red Wine Reduction
Ingredients:
- 250 mL – Dry red wine
- 1 – Shallot (minced)
- 200 mL – Beef stock
- 1 tbsp – Butter (cold, for finishing)
- 1 – Thyme sprig
Steps:
- Sauté shallot in a small pan until translucent.
- Add wine and thyme; reduce by two-thirds.
- Add beef stock and reduce until thick and glossy.
- Strain and whisk in cold butter just before serving.
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