Main
Beef Tartare with Bone Marrow
40 minServes 2Nutri-Score C€€€
C
40 min
40 minBeef Tartare with Bone Marrow
what you need
Ingredients
beef tenderloin (very fresh, trimmed, finely diced or minced by hand)Meat300 g- bone marrow (split marrow bones, roasted and scooped out)Meat2 pieces
egg yolk (very fresh, raw)Dairy1 piece
capers (drained and finely chopped)Pantry15 g- cornichons (finely chopped)Pantry30 g
shallot (finely chopped)Produce1 piece
Dijon mustardPantry10 g- Worcestershire saucePantry10 ml
- TabascoPantry3 ml
olive oilPantry15 ml
flat-leaf parsley (finely chopped)Produce10 g
chives (finely chopped)Produce10 g
saltSpices3 g
black pepper (freshly ground)Spices2 g
baguette (sliced and toasted)Bakery1 piece
per serving
Nutrition
494kcal
- Carbs
- 31 g
- Proteins
- 34 g
- Fat
- 26 g
what you’ll use
Tools
Frying pan
Mixing bowl
chef's knife
step by step
Method
- Step 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.
- Step 2
Prepare the beef
- Trim the tenderloin of any sinew and fat.
- Dice then finely mince the meat with a knife, keeping it cold.
- Step 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.
- Step 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.
most cooked first