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Steak Tartare, Bone Marrow

Looking for a dish that oozes sophistication? Steak tartare and bone marrow fit the bill perfectly and this recipe is a real winner. In collaboration with Katto Kitchenware, we use their beautiful chef's knife to make this refined dish.

25 minutes

Total Time

10 minutes

Prep Time

15 minutes

Cook Time

2

Feeds

Looking for a dish that oozes sophistication? Steak tartare and bone marrow fit the bill perfectly and this recipe is a real winner. In collaboration with Katto Kitchenware, we use their beautiful chef's knife to make this refined dish.
Steak Tartare, Bone Marrow

Ingredients

  • 220g beef fillet tails
  • 1 bone marrow trough  
  • 1 large banana shallot
  • 1 small clove of garlic
  • Small handful of parsley leaves
  • 50ml tomato ketchup
  • 15ml sherry vinegar
  • 50g cornichons
  • 50g lilliput capers
  • 25 ml extra virgin olive
  • 1 tsp Dijon mustard
  • Tabasco sauce
  • Salt & pepper

1

Start by cooking the marrow. Season well with salt and pepper and cook in a preheated oven at 150°C for 10-15 minutes. Let the troughs sit at room temperature for 10 minutes before carefully scooping out the marrow - try and keep as whole as possible. Set aside at room temp until ready to assemble.

2

In a mixing bowl, add the ketchup, Dijon, sherry vinegar, olive oil and tabasco to taste. Finely dice the shallot, garlic, capers and cornichon. If needed, run the knife through it a few times to make it extra fine. Add this to the tomato mix along with the shredded parsley.

3

Dice the fillet tails. Fillet tails are the most tender cut you can use for tartare, so you can go reasonably chunky if you like.

4

Add the diced fillet to the dressing with a good pinch of salt and pepper. Mix well and adjust seasoning if required. You may want to add more tabasco or Dijon at this stage, depending on your preference.

5

To assemble, spoon the mix into the empty marrow troughs. Top with the marrow. The marrow will need to be reheated slightly. We used a hot coal, but you can either blow torch it or put it under a very hot grill for a minute, just enough to warm the marrow through but not cook the tartare.

Ingredients

  • 220g beef fillet tails
  • 1 bone marrow trough  
  • 1 large banana shallot
  • 1 small clove of garlic
  • Small handful of parsley leaves
  • 50ml tomato ketchup
  • 15ml sherry vinegar
  • 50g cornichons
  • 50g lilliput capers
  • 25 ml extra virgin olive
  • 1 tsp Dijon mustard
  • Tabasco sauce
  • Salt & pepper

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