Chateaubriand with beef marrow and shallot filling

Ingredients for 4 servings:

• 2 steak(s) (beef fillet), 400 g each, approx. 4 cm thick
• 4 shallots
• ½ bunch chives
• 1 tbsp oil
• 100 g marrow (beef marrow), boned, or more
• 1 tsp, leveled salt
• 1 tsp black pepper
• 2 tbsp clarified butter
• 50 g herb butter

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Double fillet steak – an ancient recipe from Grandma Annemie

Briefly rinse the meat, pat dry, and cut horizontally. Keep the cut as small as possible, but the resulting pocket should be large. Peel and very finely chop the shallots, wash the chives, drain well, and cut into small rolls. Heat the oil in a frying pan and briefly fry the diced shallots. Add the beef marrow, chives, salt, and pepper. Brown and mix well, stirring constantly. Spread the shallot mixture (slightly cooled, but not cold) into the fillet pockets and secure them with wooden skewers. Heat the clarified butter and fry the fillet steaks for 9-15 minutes on each side until browned. Baste the steaks with cooking juices (as they run out) or the cooking fat from time to time. Arrange the steaks on a warmed platter and top each with two slices of herb butter. If you have any leftover shallot mixture, it can be served as a sauce (warmed, as is). Serve with: baguettes, fries, croquettes, rice, and a mixed salad. It’s a traditional Christmas meal for us, with a classic baguette and salad. My grandmother passed it down from her “Cookbook for Life.” It’s actually quite simple yet delicious. It can easily be prepared the night before.