Meat Tornado Recipe
Roasted bone marrow, beef tartare, cured egg yolk
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Ingredients
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Roasted Bone Marrow
Beef Tartare
Cured Egg Yolk
Method
Roasted Bone Marrow
- 1
Prepare the Bones
Preheat your oven to 450°F (230°C). Place the bone marrow bones upright in a roasting pan.
- 2
Season the Bones
Sprinkle salt and black pepper generously over the exposed marrow.
- 3
Roast
Roast the bones in the preheated oven for about 15-20 minutes, until the marrow is bubbly and slightly browned.
- 4
Garnish
Remove from the oven and sprinkle with chopped fresh parsley before serving.
Beef Tartare
- 5
Prepare the Beef
Finely chop the beef tenderloin using a sharp knife or a meat grinder. Make sure it is very fresh.
- 6
Mix Ingredients
In a bowl, combine the chopped beef with capers, shallots, Dijon mustard, Worcestershire sauce, olive oil, salt, and black pepper.
- 7
Add Egg Yolk
Gently place the egg yolk on top of the tartare mixture just before serving.
- 8
Plate
Form the tartare into a round shape on the plate and serve immediately.
Cured Egg Yolk
- 9
- 10
Cure the Yolk
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.
- 11
Refrigerate
Cover the dish with plastic wrap and refrigerate for 4-5 days to cure.
- 12
Remove and Rinse
After curing, carefully remove the yolks and rinse them gently under cold water. Pat dry with paper towels.