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1
To make the pommes Anna, peel the potatoes.
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2
With a 1-inch cylinder, punch out the middles of the potatoes.
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3
Reserve the rest of the potatoes for the puree.
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4
With a mandolin, slice thin potato circles.
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5
In a small egg pan, overlap the potatoes until a ring is formed.
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6
Repeat a second layer and add a film of oil.
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7
Cook till the edges brown.
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8
Carefully flip over to continue cooking until both sides are evenly cooked.
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9
For the potato puree, clean all the marrow out of the marrow bones and reserve.
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10
Place the potato scrap and garlic cloves in a salted pot of water and bring to a boil.
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11
When tender, rice the potatoes.
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12
While still very hot, add the raw bone marrow, butter, and cream.
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13
Season with salt to taste.
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14
For the sauce, brown the ground meat, add the mirepoix of chopped carrots, celery, and onions.
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15
Add red wine and reduce until its almost dry.
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16
Add the veal stock and reduce by half and reserve.
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17
Sear the steaks and cook to desired temperature.
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18
Boil the marrow bones for an hour and when cool, scrape all the remaining meat off the bones and reserve.
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19
To assemble, slice the steaks and divide them between plates.
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20
Saute the vegetables in butter and place randomly around each plate.
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21
Pipe the whipped potatoes in the cleaned marrow bones and top with a pommes Anna.
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22
Finish each plate with a drizzle of strained veal reduction.
