Hauptgericht
Beef Tartare with Bone Marrow
40 Min.Für 2Nutri-Score C€€€
C
40 Min.
40 Min.Beef Tartare with Bone Marrow
was Sie brauchen
Zutaten
beef tenderloin (very fresh, trimmed, finely diced or minced by hand)Fleisch300 g- bone marrow (split marrow bones, roasted and scooped out)Fleisch2 Stücke
egg yolk (very fresh, raw)Milchprodukte1 Stück
capers (drained and finely chopped)Vorräte15 g- cornichons (finely chopped)Vorräte30 g
shallot (finely chopped)Obst & Gemüse1 Stück
Dijon mustardVorräte10 g- Worcestershire sauceVorräte10 ml
- TabascoVorräte3 ml
olive oilVorräte15 ml
flat-leaf parsley (finely chopped)Obst & Gemüse10 g
chives (finely chopped)Obst & Gemüse10 g
saltGewürze3 g
black pepper (freshly ground)Gewürze2 g
baguette (sliced and toasted)Backwaren1 Stück
pro Portion
Nährwerte
494kcal
- Kohlenhydrate
- 31 g
- Eiweiß
- 34 g
- Fett
- 26 g
was Sie verwenden
Utensilien
Bratpfanne
Rührschüssel
chef's knife
Schritt für Schritt
Zubereitung
- Schritt 1
Roast the bone marrow
- Season the split marrow bones with salt and pepper.
- Roast in a hot oven until the marrow is soft and lightly browned.
- Schritt 2
Prepare the beef
- Trim the tenderloin of any sinew and fat.
- Dice then finely mince the meat with a knife, keeping it cold.
- Schritt 3
Mix the tartare
- Combine the minced beef with the egg yolk, Dijon mustard, Worcestershire sauce, Tabasco and olive oil.
- Add the chopped shallot, capers, cornichons, parsley and chives.
- Season with salt and pepper and mix gently until just combined.
- Schritt 4
Plate and serve
- Scoop the marrow out of the bones and fold it through the tartare.
- Shape the tartare on plates and serve with toasted baguette slices.
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