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Ingredients (4 servings)
2 rib steaks (l lb each)
1 large beef marrow
6 tbsp (100 g) butter
1/2 bottle Bordeaux wine
10 fl oz (30 cl) beef stock
1 bunch of parsley
1 tbsp flour
1. Remove the marrow from the bones and soak it in cold water for 45 minutes. Chop the parsley and shallots, that you have already peeled. Heat some butter in a pan. Put the steaks in the sizzling butter. Fry them for 4 minutes on each side. Add a pinch of salt and pepper. Cook additionally according to your desire.
2. In the same pan, sweat the shallots in butter with some salt added. Pour in the stock and Bordeaux. Bring to a boil and reduce to half over strong fire.
3. Add to this sauce a walnut of butter and one teaspoon of flour. Stir gently with a wooden spoon. Slice the marrow in thin slices.
4. Lay the steaks on a plate. Add the marrow slices and pour on a little sauce. Powder with fresh ground pepper and sprinkle with parsley leaves.
Serve it without letting it cool down with French fries or sautéed potatoes.
The canelé de Bordeaux (aka cannelé bordelais) is a magical bakery confection, a cake with a rich custard interior enclosed by a thin caramelized shell. It’s a brilliant construction developed long ago by an anonymous Bordeaux cook, whose innovation has been subjected to 300 years of refinements.
Many recipes don’t carry a tale; the canelé carries many. One of the oldest refers to a convent in Bordeaux, where, before the French Revolution, the nuns prepared cakes called canalize made with donated egg yolks from local winemakers, who used only the whites to clarify their wines. Any records that might verify this were lost in the turbulent revolution, thus relegating the convent story to legend.
But the alternative tale may be even better: residents of Bordeaux, who lived along the docks, gleaned spilled low-protein flour from the loading areas, then used it to make sweets for poor children. The small canelé molds, fluted and made of copper or brass, were nestled in embers to be baked.
To fully understand the fabulous quality of a true canelé de Bordeaux, eat it out of hand as a snack, with a glass of wine or a cup of coffee.
Recipe Canelé de Bordeaux
2 cups whole milk
2 tbsps unsalted butter, chilled
1 cup minus 2 tbspns confectioner’s sugar
pinch of salt
4 extra large egg yolks
1 tbsp dark rum
1 tsp pure vanilla extract
1. Rinse a saucepan with cold water; add the milk; set over low heat; heat to 183°F
2. Place butter, flour, and salt in the bowl of a processor; pulse until combined. Scatter sugar on top; pulse once or twice to mix.
3. Add egg yolks; process until mixture begins to tighten.
4. With the motor running, quickly and steadily pour hot milk into batter; stop motor; strain through very fine sieve into clean container; press any congealed yolk through; stir in rum and vanilla extract; cool to room temperature; cover; refrigerate 24 to 48 hours.
5. About 6 to 7 hours before serving, lightly brush the interior of each copper mold with lightly warmed white oil; set on paper towels crown side up to avoid pooling of oil in crevices; set molds in the freezer at least 30 minutes before baking.
6. Heat oven to 400°F; SEE STEP 8 IF USING A CONVECTION OVEN.
7. Place chilled molds 1 1/2” apart on baking sheet; gently stir or shake batter; fill each mold almost to the top; place on lower oven rack; bake 1 3/4 to 2 hours, or until canelés are deep, deep brown in color, or if desired, almost black.
8. If using a convection oven, bake at 375°F for 1 hour, 15 minutes for deep, deep brown canelés.
9. Remove the molds from the oven. Unmold as quickly as possible. To unmold, use an oven mitt to grasp a hot mold; firmly rap the crown side against a hard surface to loosen the canelé; tip out onto a rack; cool to room temperature before serving (about 1 hour); repeat procedure with other canelés while they’re still hot (if any canelés resist, bake 5 to 10 minutes longer; OR if necessary, use a toothpick to loosen).