For the Marrow and Porcini Crust:
1.One day ahead, put the marrow in a bowl with enough water to cover the marrow generously. Add the salt, cover the bowl, and soak overnight in the refrigerator, changing the water several times during this period.


2.Bring 1 quart salted water to the boil in a medium saucepan. Remove the marrow from its soaking liquid and cut into 1/4-inch cubes. Drop the cubes into the boiling water and count 30 to 45 seconds before lifting the marrow out of the water with a slotted spoon. Put the marrow on a plate and set aside.


3.Warm the oil in a large sauté pan over medium-high heat. Add the mushrooms, garlic, thyme, and peppercorns. Cook until all the water from the mushrooms has evaporated and the mushrooms are golden brown, approximately 7 to 8 minutes. Discard the garlic and thyme and let the mushrooms cool. When cool, finely chop the mushrooms.


4.Melt the butter in a small saucepan; and cook until light golden brown. Mix together the marrow, mushrooms, bread crumbs, and brown butter. Between two pieces of parchment paper, roll out the marrow mixture to form a 6-inch square approximately 1/4-inch thick. Wrap the pack in plastic wrap and freeze for at least 30 minutes. Remove from the freezer and cut the packet into four equal squares; keep refrigerated until needed.




For the Garlic-Parsley Mashed Potatoes:
1.Prepare an ice-water bath in a small bowl and set aside. Bring a small pot of salted water to a boil. Toss in the parsley leaves and cook until tender, 3 to 5 minutes. Drain and transfer to the prepared ice-water bath.
When cool, drain, and squeeze the leaves of excess water. Put the parsley leaves and water into a blender and purée until smooth. Set aside.


2.Place the garlic in a small saucepan and add enough cold water to cover. Bring to a boil over high heat. Drain and repeat the process two more times. Drain and set aside.

3.Put the potatoes into a pot of cold salted water and bring to a boil. Cook until the potatoes can be pierced easily with a knife. Drain the potatoes, then put them back into the pot and shaking the pot constantly over medium heat, heat the potatoes just enough to cook off the excess moisture. While the potatoes are still hot, purée them with the blanched garlic in a food mill or potato ricer.


4.In a small pot, bring the milk and butter to a boil. Stir the milk and parsley purée into the potatoes until well combined, season with salt and pepper. Set aside and keep warm.



For the Salad: Toss together all the ingredients.



For the Filet Mignon:
1.Melt the butter in a large sauté pan or skillet over medium high heat. Add the beef, garlic, and thyme and cook for 8 minutes. Flip the beef over and cook for another 8 minutes. Transfer the filets to the rack of a broiler pan and keep warm.
Pour in the red wine and stirring and scraping the bottom of the pan, cook until almost all of the liquid has evaporated. Add the beef stock and reduce by half. Season with salt and pepper. Set the sauce aside and keep warm.


2.Preheat the broiler.


3.Put a porcini-marrow square over each filet and place under the broiler until the tops are golden brown, about 4 minutes—watch them closely. Pull the pan from the oven and serve immediately.

To Serve: Place a small mound of garlic-parsley mashed potatoes on the center of each warm dinner plate and top with a filet. Garnish with the salad and spoon the sauce around.

To Drink: Napa Valley Cabernet Sauvignon (U.S.), Provenance 1999. Provenance is a structured Cabernet with firm tannins that mesh nicely with the richness of the filet mignon. The marrow crust only adds to the extravagant dark berry aromas of the wine.