Aged Scotch beef fillet with bone marrow and wild garlic

Method

Begin by roasting the split bone marrow bones skin-side up at 200°C for 12-14 minutes until the marrow is soft and just beginning to colour; season with fine sea salt and set aside. Pat the beef fillet dry and season generously with fleur de sel and cracked pepper 30 minutes before cooking; bring to room temperature. Heat a heavy-bottomed pan over high heat and add clarified butter; once smoking, sear the beef for 90 seconds per side until deeply caramelised, then reduce to medium and continue cooking, basting constantly with foaming butter and thyme, until the internal temperature reaches 50°C for rare (approximately 5-6 minutes total depending on thickness). Rest the beef for 6-8 minutes under a warm plate. While the beef rests, prepare the sauce by gently sweating the diced shallots in a clean pan with a touch of oil, deglaze with Madeira, add the beef stock and thyme, then simmer for 4-5 minutes to reduce by a third; finish by stirring through wild garlic leaves off the heat and season to taste. Slice the rested beef into 3mm portions. To plate, position the warm bone marrow bones in the centre, lean the beef fillet slices against them, and spoon the wild garlic sauce around the plate; garnish with microgreens or additional wild garlic if available.