Ingredients
3 beef marrow bones (3 inches each), split lengthwise, plus 2 tablespoons diced beef marrow
4 tablespoons Clarified Butter for Cote de Boeuf Rossini
2 ounces chanterelle mushrooms, cleaned and diced
2 ounces hen of the wood mushrooms, cleaned and diced
2 medium porcini mushrooms, cleaned and diced
Kosher salt and freshly ground pepper
2 slices white bread, crusts removed, bread cut into 1/3-inch dice
1 tablespoon minced fines herbes (chervil, parsley, tarragon)
1 tablespoon minced fines herbes (chervil, parsley, tarragon)
Preparation
Bring a medium pot of water to a boil. Add marrow bones and boil 10 minutes. Remove from pot and set aside to cool. Remove and discard any excess meat and fibers. Let stand until completely dry.
In a medium skillet, heat 2 tablespoons clarified butter over medium. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until tender.
In another medium skillet, heat remaining 2 tablespoons clarified butter over medium. Add bread and cook, stirring frequently, until brown on all sides, about 5 minutes. Transfer to a paper towel-lined plate to drain.
In a medium skillet, combine marrow, sauteed mushrooms, and croutons over medium heat. Toss to combine; cook 2 minutes. Stir in fines herbes. Mound mixture into each marrow bone.
