1 tsp finely chopped chives
2 garlic cloves, peeled
1 lemon, juice only
2 large potatoes
1 shallot, finely chopped
1 tbsp Dijon mustard
400g tin beef consommé
2 tbsp olive oil
glug olive oil
splash red wine vinegar
pinch caster sugar
75g/2½oz unsalted butter
200g/7oz unsalted butter
3 free-range egg yolks
300–400²µ/10½´Ç³ú–14´Ç³ú fillet of beef
6–8 large bone marrow
bouquet garni of bay leaf, thyme and leek leaf
250ml/9fl oz red wine, ideally Bordeaux
150ml/5fl oz red wine