Plat
Beef Tartare with Bone Marrow
40 minPour 2Nutri-Score C€€€
C
40 min
40 minBeef Tartare with Bone Marrow
ce qu’il vous faut
Ingrédients
beef tenderloin (very fresh, trimmed, finely diced or minced by hand)Viandes300 g- bone marrow (split marrow bones, roasted and scooped out)Viandes2 morceaux
egg yolk (very fresh, raw)Produits laitiers1 morceau
capers (drained and finely chopped)Épicerie15 g- cornichons (finely chopped)Épicerie30 g
shallot (finely chopped)Fruits et légumes1 morceau
Dijon mustardÉpicerie10 g- Worcestershire sauceÉpicerie10 ml
- TabascoÉpicerie3 ml
olive oilÉpicerie15 ml
flat-leaf parsley (finely chopped)Fruits et légumes10 g
chives (finely chopped)Fruits et légumes10 g
saltÉpices3 g
black pepper (freshly ground)Épices2 g
baguette (sliced and toasted)Boulangerie1 morceau
par portion
Nutrition
494kcal
- Glucides
- 31 g
- Protéines
- 34 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
chef's knife
pas à pas
Préparation
- Étape 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.
- Étape 2
Prepare the beef
- Trim the tenderloin of any sinew and fat.
- Dice then finely mince the meat with a knife, keeping it cold.
- Étape 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.
- Étape 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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