Paris Roasted Bone Marrow Recipe

Appetizers

1. 1

   Prep and season

   Preheat oven to 450°F (230°C). Pat the bone marrow bones dry. Brush each bone with 1/2 tablespoon olive oil. Season lightly with 0.5 teaspoon smoked Maldon sea salt and 0.25 teaspoon freshly ground black pepper.

2. 2

   Roast bone marrow

   Arrange bones on a parchment-lined rimmed baking sheet. Roast in the hot oven for 15–20 minutes until the marrow is plump and just set; avoid overcooking to keep it silky.

3. 3

   Toast brioche

   While the bones roast, brush brioche slices with a little olive oil and grill or toast until golden and crisp on the edges, about 1–2 minutes per side.

4. 4

   Warm bacon marmalade

   Gently warm the bacon marmalade in a small saucepan over low heat until loose and spreadable, about 2–3 minutes.

5. 5

   Assemble

   Spread a thin layer of warm bacon marmalade on each brioche slice. Top each slice with a roasted bone marrow bone. Finish with a pinch of smoked Maldon salt and a crack of black pepper. Garnish with thyme leaves and chopped parsley.

6. 6

   Serve with Steak Tartare

   Arrange on a platter and serve alongside Steak Tartare for a classic pairing. Offer extra warm bacon marmalade on the side for dipping if desired.