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          Cooking Recipe Ingredients:

• 4 beef fillets, about 0.44 lbs. each
• ½ reblochon cheese (or other soft cheese)
• 4 marrow (bone)
• 4 potatoes
• 2 shallots
• 1 glass of water
• 0.85 cups white wine
• Rapeseed oil

     Cooking recipe preparation instructions:

1. Peel the potatoes and cut them into long, thin stripes.
2. The marrow, which has been taken from the bone, must be placed in water for about 15 minutes to remove the remaining blood. Boil. Drain.
3. The grated potato must be cooked and seasoned in a Teflon pan with some oil. Then, once it is gold-colored, place it on absorbing paper to absorb the grease.
4. Start to cook the beef fillet. In the meanwhile, mince the shallots.
5. Remove the meat from the pan and prepare the gravy by using all the waste-parts from the beef. Saute with some shallots.
6. Once burnished, add some white wine, a glass of water and let it simmer for about 5 minutes.
7. Now, remove the crust from the reblochon cheese and cut it into cubes. Do the same with the marrow.
8. Place the cheese and the marrow on the beef fillet.
9. Then, put the whole in the oven for 5 minutes.
10. Strain the gravy and add a pinch of salt.
11. When the cheese melts on the meat, add the thin, long potato stripes and serve the gravy in a separate bowl aside.