Beef Split Pea Soup With Marrow & Knuckle Bones

Beef Split Pea Soup With Marrow & Knuckle Bones

Lucas Murdock

This rich and hearty split pea soup is slow simmered with beef marrow bones and knuckle bones, creating a deeply flavorful, collagen rich broth. Packed with tender split peas, vegetables, and fall apart beef, it’s a comforting, nourishing soup perfect for cold days.

Serves: 6–8
Prep Time: 20 minutes
Cook Time: 3–4 hours
Total Time: ~3½–4½ hours

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Filet Mignon French Dip With Bone Marrow Butter & Red Wine Au Jus

Filet Mignon French Dip With Bone Marrow Butter & Red Wine Au Jus

Lucas Murdock

This elevated take on a classic French dip features thinly sliced filet mignon seasoned simply and layered with sautéed mushrooms and onions on toasted rolls spread with rich bone marrow butter and horseradish mayo. Served with a deeply savory cabernet red wine au jus, it’s bold, indulgent, and perfect for an unforgettable sandwich night.

Serves: 2–4
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: ~1 hour

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