Ingredients
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
Steps
Step 1
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.
Step 2
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.
