Roasted bone marrow, beef tartare, cured egg yolk

Preheat your oven to 450°F (230°C). Place the bone marrow bones upright in a roasting pan.

Prepare the Bones

Sprinkle salt and black pepper generously over the exposed marrow.

Season the Bones

Roast the bones in the preheated oven for about 15-20 minutes, until the marrow is bubbly and slightly browned.

Roast

Remove from the oven and sprinkle with chopped fresh parsley before serving.

Garnish

Finely chop the beef tenderloin using a sharp knife or a meat grinder. Make sure it is very fresh.

Prepare the Beef

In a bowl, combine the chopped beef with capers, shallots, Dijon mustard, Worcestershire sauce, olive oil, salt, and black pepper.

Mix Ingredients

Gently place the egg yolk on top of the tartare mixture just before serving.

Add Egg Yolk

Form the tartare into a round shape on the plate and serve immediately.

Plate

In a bowl, mix together the kosher salt and sugar until well combined.

Prepare the Cure

In a shallow dish, cover the bottom with half of the salt-sugar mixture. Gently place the egg yolks on top and then cover them completely with the remaining mixture.

Cure the Yolk

Cover the dish with plastic wrap and refrigerate for 4-5 days to cure.

Refrigerate

After curing, carefully remove the yolks and rinse them gently under cold water. Pat dry with paper towels.

Remove and Rinse

Bone marrow bones

Salt

Black pepper

Fresh parsley

Beef tenderloin

Egg yolk

Capers

Shallot, finely chopped

Dijon mustard

Worcestershire sauce

Olive oil

Egg yolks

Kosher salt

Sugar

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