• Rib ends of beef – 1 kg
• Peanut oil – 15 cl
• Fresh butter – 20 g
• Thyme - 1 sprig
• Garlic - 3 cloves
• Beef marrow – 0.500 kg
• Guérande extra fine sea salt - FYI
• Ground pepper - FYI

• Large potatoes - 1 kg
• Duck fat - 2 cl
• Fresh butter – 0.05kg
• Flat parsley - ¼ of a bunch
• Lettuce - 2
• Olive oil – 0.15 L
• Sherry wine vinegar – 0.02 L
• Balsamic vinegar - 0.03 L
• Extra fine sea salt - FYI
• Ground pepper - FYI

• Shallots - 0.030 Kg
• Cambodian red pepper - FYI
• Madeira wine - 0.15L
• Red Port - 0.15L
• Beef juice - 0.30 L
• Half-whipped cream (optional) - 0.10 L

Trim the beef rib ends and cut them lengthwise. Cut sticks of marrow and prick the pieces of beef rib end perpendicularly. Sprinkle them with salt and then sear until nicely golden all over. Place them in a cooling cell. Extract the juice and cook for 120 hours at 56°C (Mr. Goussault’s recipe). Then leave to cool. Just before serving, coat them with the red pepper and sear them again.
Cut the large potatoes into a tournée shape and wash them. Preserve them in duck fat.
Remove the hearts from the sucrine lettuce and cut them into quarters.
Prepare the salad dressing.
Sweat the chopped shallots with a knob of fresh butter. Add the ground pepper and roast it.
Deglaze with the cognac and reduce until dry.
Repeat with the Madeira wine. Moisten with the beef juice leave to cook for 30 minutes. At the last minute, add the fresh butter and finish off with a spoonful of half-whipped cream.
Heat the duck fat and sear the frites until they are nicely golden all over. Finish with a knob of fresh butter and flat parsley leaves. Drain them and then sprinkle on the Guérande extra fine sea salt.
Cut the beef rib ends. Arrange on the plates in equal and balanced portions.
Add a generous sprinkle of ground pepper and sprinkle on some grains of Guérande extra fine sea salt.