Knife-Cut Beef Tartare with Bone Marrow Recipe

7 ounces beef tenderloins

2 teaspoons dijon mustard

1 tablespoon finely chopped onion

1 tablespoon finely chopped caper

1 tablespoon finely chopped parsley

1 tablespoon olive oil

1 teaspoon worcestershire sauce

1 egg yolk

salt

black pepper

1 bone marrow canoe

dried thyme

olive oil

Roasted Bone Marrow: Preheat oven to 450°F (230°C). Place the bone marrow cut-side up on a baking tray. Drizzle with olive oil and sprinkle with salt, pepper, and thyme. Roast for 15 minutes, until the marrow is bubbling and soft.

Beef Tartare: In a bowl, mix the mustard, onions, capers, parsley, olive oil, Worcestershire, salt, and pepper. Add the hand-chopped beef and gently combine. Adjust seasoning to taste. Serve immediately with the hot roasted marrow on the side. Spoon some melted marrow over the tartare just before eating — perfection.