Beef Fillet Sauteed with Reblochon Cheese and Marrow (bone)
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)
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.