Pan fried beef fillet medallions with bone marrow mustard crust served with baby vegetable medley

Cabernet Sauvignon

Serves 4

Chef Mariza de Jager

Bone marrow crust

  • 1 Tbsp plus 1 cup butter, softened
  • ½ onion, finely chopped
  • 50g thyme leaves
  • 50g chopped parsley
  • 450g breadcrumbs
  • 1 tsp wholegrain mustard
  • ½ tsp yellow mustard seeds
  • ½ tsp black mustard seeds
  • 170g diced bone marrow
  • 1 tsp salt


  1. Heat 1 Tbsp of the butter in a pan. Add the onion and cook for 5 minutes over low heat.
  2. Add the thyme and parsley and mix thoroughly. Remove from the heat and cool. Combine with the breadcrumbs and mustard and then fold in the remaining 1 cup butter. Fold in the bone marrow and season with the salt. Keep at room temperature.
  3. Pre-heat oven and turn top grill on.

Beef fillet medallions

  • 4 x 150g beef fillet steak medallions
  • 2 garlic cloves, minced
  • 1 Tbsp Worcester sauce
  • olive oil
  • salt and pepper
  • 1 Tbsp butter
  • 5 sprigs of thyme


  1. Make a rub with garlic, Worcester sauce, oil, salt and pepper.
  2. Heat a pan to hot. Add a little oil and a tablespoon of butter to the pan. Add thyme sprigs to season pan and cook steaks with thyme 3 minutes per side.
  3. Remove and place on oven tray. Press bone marrow crust gently on steak and place in pre-heated oven under grill. Allow crumb to crisp up. Remove and allow to rest.

Serve with a variety of baby vegetables and a glass of DUKE Cabernet Sauvignon.