There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Monday, January 4, 2021

Entrecôte bordelaise (Broiled Steak with Bone-Marrow Sauce) - Untested

 From Monet's Kitchen by Claire Joyes, pg 144

Serves 1

2 Tbsps butter
4 chopped shallots
4 Tbsps chopped parsley
2 Tbsps poached beef marrow
1 8oz(ish) filet steak (what cuts are filet steak?)
  1. Melt the butter in a saucepan and add the shallots, parsley and beef marrow. 
  2. Cook until the shallots are lightly browned. 
  3. Broil the steak (get detailed broiling instructions) on one side, then turn it and spread the second side with the sauce mixture. Broil that side until done. Serve hot.
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