Bone Marrow Beef Tartare Recipe
Truffle Aioli • Crispy Sunchoke • Seeded Levain
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Bone Marrow
Preheat the oven to 400°F (200°C). Place the bone marrow pieces upright in a baking dish and roast for 20-25 minutes until the marrow is soft and bubbling. Remove from the oven and let it cool slightly.
- 2
Prepare the Beef Tartare
Finely chop the beef tenderloin and place it in a mixing bowl. Add the egg yolks, truffle oil, minced garlic, salt, and black pepper. Mix gently until well combined. Taste and adjust seasoning as needed.
- 3
Make the Truffle Aioli
In a small bowl, combine the mayonnaise and a drizzle of truffle oil. Mix well and set aside.
- 4
Prepare the Sunchokes
Peel and thinly slice the sunchokes. Heat oil in a pan over medium heat and fry the sunchoke slices until golden and crispy. Drain on paper towels and season with salt.
- 5
Toast the Levain
Toast the seeded levain slices until golden brown.
- 6
Assemble the Tartare
On each plate, create a mound of beef tartare. Top with roasted bone marrow and drizzle with truffle aioli. Garnish with fresh herbs and serve alongside crispy sunchokes and toasted levain.