Photo: Louis Hansel
Duo de Boeuf, Bone Marrow-Crusted Tardivo, Sweet Potato Dauphine From 'Daniel'
39 ingredients
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
1517
Calories
90g
Protein
59g
Fat
153g
Carbs
Counts 17 of 19 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Radicchio | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoon cracked black pepper (we recommend Pierre Poivre)
- 1 teaspooon fleur de sel
- 1 tablespoon olive oil
- 3 (2-inch-long) beef marrow bones, soaked in ice water for at least 12 hours
- 1/2 cup (1 stick) butter
- 1 cup minced shallot
- 3 ounces
- 1/4 teaspoon salt
- 1/8 teaspoon piment d’Espelette
- 1/8 teaspoon white pepper
- 2 heads radicchio di Treviso
- 2 tablespoons olive oil
- Salt and freshly ground white pepper
- 1/4 cup balsamic vinegar
- 1/4 cup chicken stock
- 2 sweet potatoes (about 1 pound peeled)
- 4 tablespoons butter
- 2 cups milk
- Salt and freshly ground white pepper
- 1 large (about 12 ounces) russet potato
- 1/2 cup kosher salt
- 3 tablespoons butter
- 1 3/4 ounces sweet potato, cut into small dice, reserved from above
- 3/4 teaspoon salt
- 5 tablespoons flour
- 1 egg
- Freshly ground white pepper
- 2 cloves black garlic, peeled and halved lengthwise
- Canola oil for frying
- 4 servings
- 1 pound whole filet mignon, trimmed and tied with butcher’s twine at 1/2-inch intervals
- Salt and cracked black pepper (we recommend Pierre Poivre)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 sprig thyme
- 1 clove garlic, peeled
- 1 ounce bresaola, cut into matchsticks
- 4
- 4 parsley leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By seriouseats ·
Recipe sourced from
openrecipes