For the bone marrow dumpling
200g sieved bone marrow
600g fresh white breadcrumbs
5 x 60g eggs
200g single cream
2tbs chopped chives
2tbs chopped parsley
8 x 150g clean fillets of beef
Salt, pepper and ground allspice
Put the marrow, crumbs, nutmeg, salt and pepper into a processor. Blend, add eggs and blend again. Fold in cream and herbs. Knead to a pliable dough, but don't over-mix. Chill. Divide into eight pieces.
For each large portion, season a fillet of beef. Lay a sheet of clingfilm on the work surface. Put a strip of dumpling mixture roughly 15cm x 4cm on to it. Spread a teaspoon of tapenade on either side of the meat and lay the meat on top of the dumpling mixture. Lift the film and fold it over the meat so that the dumpling mixture spreads and encases it.
Twist the clingfilm ends to keep the dumpling mixture in place. Wrap the sheet of film in a sheet of foil and steam for 15 minutes. Rest for about five minutes.
To serve, unwrap the beef and cut it in half. Serve on a bed of spinach with a Madeira sauce.