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Water buffalo fillet with a bone marrow crust, fondant potatoes and baby carrots

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For water buffalo

  • 800g/1lb 12oz water buffalo fillet (remove from the fridge an hour before cooking so that the meat reaches room temperature)
  • salt and freshly ground black pepper
  • 3 tbsp olive oil

For the bone marrow crust

  • 50g/2oz cooked bone marrow
  • 100g/4oz dried white breadcrumbs
  • 1 tbsp chopped fresh curly-leaved parsley
  • 50g/2oz butter, softened

For the fondant potatoes

  • 150g/5oz butter
  • 1 garlic clove, crushed to a paste with the edge of a knife
  • 1 sprig fresh thyme
  • 4 large potatoes, peeled, cut into barrel shapes, one slice taken off each end
  • 75ml-110ml/3-4fl oz chicken stock

For the buttered baby carrots