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Bone Marrow Beef Tartare

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Minced prime beef tenderloin, with anchovy, bone marrow, caper, shallot, garlic aioli and seasonings.

Ingredients

Scale
  • 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

  1. 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
  2. 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
  3. Preheat an oven or air fryer to 140 degrees. Remove the egg yolk from the salt and quickly rinse, then pat dry.
  4. 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.
  5. Place in an air tight container and refrigerate until ready to use. It will keep unopened for 2-3 weeks.

Garlic Aioli

  1. 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

  1. 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.
  2. Process until you have a smooth sauce and reserve refrigerated in an air-tight container until ready to use.

Bone Marrow Beef Tartare

  1. 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
  2. Freeze the beef and a mixing bowl 40 minutes prior to mincing
  3. Mince the shallots, capers, anchovies and refrigerate until ready to use
  4. Bake a fresh baguette, slice it thinly on the bias, brush with melted butter and toast until lightly browned, or use kettle chips
  5. 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.
  6. Equally divide and fill the 4 frozen marrow bones with the tartare. Grate the salt cured egg over each portion and garnish with microgreens.
  7. Plate with a small condiment cup of the chipotle beer mayo and sliced baguette or kettle chips

Find it online: https://www.cooksavorcelebrate.com/bone-marrow-beef-tartare/