My bone marrow beef tartare is a re-constructed play on a classic French favorite. It’s made with prime beef tenderloin, shallot, caper, worcestershire, anchovy and inspired by my friend, chef Rachel Cannon. I created this because she, took it off the menu. This, in my humble opinion is its equal, but I miss sitting and having it placed magically before me.
For this recipe we substitute garlic aioli and bone marrow for the binder and garnish with salt cured egg yolk. The usual suspects and a side of chipotle beer mayo season the dish to perfection. It’s presented in a canoe cut bone with buttered, toasted baguette or kettle chips.
Making Bone Marrow Beef Tartare
Because we’re serving raw beef it’s very important to take every precaution possible to avoid contamination. That means keeping things clean and cold. Refrigerate not only the beef, but also the bowls and ingredients used during the process.
Begin by salt-curing the egg yolk because it takes 3-4 days. Combine your salt and sugar, place half in a small bowl, make a depression and carefully place the egg yolk in it.
Cover it with the remaining half of the salt mix and refrigerate for 3-4 days. Remove it from the fridge and pre-heat an oven, air fryer or dehydrator to 140 degrees. Briefly rinse the egg yolk with cold water and pat it dry. Place it on a baking sheet and dehydrate for 90 minutes, then turn it over and dehydrate for another 30 minutes.
When finished, refrigerate in an air-tight container. It will keep, unopened and refrigerated for 2-3 weeks.
Next, buy canoe cut bones from your butcher to render the marrow.
Place them in an oven proof container and roast at 350 for 30-45 minutes to render the marrow. Remove the bones, scrape out and discard the remaining solids, scrub, wipe dry and freeze the bones for later use. Pour off the liquid bone marrow through a fine mesh sieve into an airtight container and refrigerate until ready to use.
Finish preparing by making the chipotle beer mayo, garlic aioli, mincing the shallots, anchovy and capers. Cover and refrigerate everything but the salt and pepper until the beef is ready.
Buy prime beef tenderloin from a reputable butcher the same day you are ready to use it. Request a 9-10 ounce center cut filet from a fresh tenderloin. Do not buy pre-cut filets from their cold case. Place the filet in the freezer for 40 minutes to facilitate mincing. While you’re at it, place a mixing bowl in the freezer too.
If serving with baguettes prep, slice, butter and toast them while freezing the tartare
Now that everything is ready, mince the meat with a sharp knife. If necessary warm the bone marrow until liquid. Combine it, the aioli, shallot, anchovy, caper and seasonings, folding them together until it is well combined. Taste and adjust salt and pepper if necessary.
Fill each of the 4 canoe cut bones with equal amounts of the tartare. Garnish by grating the salt cured egg yolk and with the microgreens. Plate the bone with a side of the chipotle beer mayo and either sliced baguette or kettle chips.
Bone Marrow Beef Tartare
Minced prime beef tenderloin, with anchovy, bone marrow, caper, shallot, garlic aioli and seasonings.
- Prep Time: 90
- Cook Time: 15
- Total Time: 1 hour 45 minutes
- Yield: 4 1x
Ingredients
- 9–10 oz prime beef tenderloin – minced
- 4 beef marrow bones – canoe cut
- 3 TBL shallot – finely minced
- 2 TBL capers – finely minced
- 2 TBL anchovy – finely minced
- 3 TBL garlic aioli
- 1 TBL bone marrow
- 1 TBL worcestershire sauce
- 1/4 tsp sea salt – to taste
- 1/2 tsp freshly ground black pepper – to taste
- 1 salt cured egg yolk – garnish
- Microgreens mix: leek, kohlrabi, mustard, kale, red acre cabbage and broccoli – garnish. Use fresh chive sticks as an alternate
- 4 TBL chipotle beer mayo – side condiment
- 12–16 pieces buttered, toasted sliced baguette – or – kettle chips
Instructions
Salt Cured Egg Yolk – start 3-4 days in advance
- Whisk together 1/3 cup sea salt and 2 tablespoons + 2 tsp of granulated sugar. Pour half in a small bowl or container and make a depression in the center
- Separate the yolk of 1 extra large egg and discard the whites. Carefully place the egg in the depression, then cover with the remaining salt mix. Cover air tight and refrigerate for 3-4 days
- Preheat an oven or air fryer to 140 degrees. Remove the egg yolk from the salt and quickly rinse, then pat dry.
- Place it on a baking sheet and dehydrate in the air fryer for 90 minutes, then turn it over and dehydrate for another 30 minutes.
- Place in an air tight container and refrigerate until ready to use. It will keep unopened for 2-3 weeks.
Garlic Aioli
- Whisk together 1/2 cup mayo, 1 large micro-planed garlic clove and juice from 1/2 of a medium lemon. Refrigerate in an air-tight container until ready to use
Chipotle Beer Mayo
- Place 1/2 cup mayonnaise, 3 chipotle peppers in adobo sauce + 2 tablespoons of the adobo sauce and 1 splash of pilsner beer in a food processor.
- Process until you have a smooth sauce and reserve refrigerated in an air-tight container until ready to use.
Bone Marrow Beef Tartare
- Roast the marrow bones, strain and reserve the liquid marrow and refrigerate. Scrape and clean the bones free of solids, scrub, dry and freeze until ready to use
- Freeze the beef and a mixing bowl 40 minutes prior to mincing
- Mince the shallots, capers, anchovies and refrigerate until ready to use
- Bake a fresh baguette, slice it thinly on the bias, brush with melted butter and toast until lightly browned, or use kettle chips
- When the beef is ready, finely mince it and place into the frozen bowl. Fold in and combine with the, garlic aioli, bone marrow (warm to re-liquify it if necessary) shallot, caper, anchovy, worcestershire, salt and pepper.
- Equally divide and fill the 4 frozen marrow bones with the tartare. Grate the salt cured egg over each portion and garnish with microgreens.
- Plate with a small condiment cup of the chipotle beer mayo and sliced baguette or kettle chips