Beef Tartare with Roasted Bone Marrow brings together warm, melting marrow, cool hand-cut beef, and a bright, crunchy salad in one beautiful bite. It looks like something you would order on a special night out, but the preparation is surprisingly simple. Most of the work happens while the bone marrow is in the oven.
This recipe is adapted from a dish I used to make all the time while working the garde manger station at L’Incontro by Rocco during culinary school. That station handles cold preparations, including salads and tartare, and this is one dish I have never stopped thinking about. I loved the combination of the beef, the roasted marrow, and the frisée, so I wanted to bring it into my own kitchen with a few personal touches.
My version adds cornichons, Marcona almonds, egg yolk, and a little soy sauce. The cornichons bring that sharp, pickled bite, while the yolk makes the dressing silky and the soy sauce adds a lovely umami depth. And the Marcona almonds? They might be my favorite part. Their buttery crunch is so good against the tender beef. With a hot oven and everything ready to go, this can come together in about 20 minutes. Add crusty bread, and forget about it.
Why You’ll Love Beef Tartare with Roasted Bone Marrow
- An impressive dish with a simple workflow. I prepare the tartare and salad while the marrow roasts, so everything comes together without a long list of cooking steps.
- Contrast in every bite. Warm marrow, cool beef, crisp frisée, and crunchy almonds keep this rich dish balanced.
- A few unexpected additions. Marcona almonds and a touch of soy sauce give my version its own personality without overwhelming the filet.
- Made for sharing. Set it out with crusty bread and let everyone build their own perfect bite.
Ingredients
- Beef marrow bones: Ask your butcher for canoe-cut bones, split lengthwise to expose the marrow.
- Kosher salt and freshly ground black pepper: Season thoughtfully, since the cornichons, almonds, soy sauce, and Parmigiano already contribute salt.
- Filet mignon: Its tenderness makes it especially well suited to hand-cut tartare. Tell your butcher you intend to serve it raw, and keep it refrigerated until preparation.
- Scallion: Adds a fresh onion bite without taking over the dish.
- Cornichons: These small pickles add acidity and crunch.
- Salted, roasted Marcona almonds: Buttery, crisp, and one of my favorite additions to this version.
- Dijon mustard: Brings a little heat and sharpness to the dressing.
- Egg yolk: Gives the tartare a silky texture. Use a pasteurized yolk to reduce the risk associated with raw egg.
- Soy sauce: Adds umami and seasons the beef.
- Extra-virgin olive oil: Helps coat the tartare and dresses the frisée.
- Frisée: Its delicate, curly leaves bring crunch and a pleasant bitterness.
- Fresh lemon juice: Brightens the salad and balances the marrow.
- Parmigiano: Shaved into the salad and over the finished dish.
- Crusty bread: For scooping up the tartare and spreading the roasted marrow.
How to Make Beef Tartare with Roasted Bone Marrow
- Roast the bone marrow. Preheat the oven to 450°F. Arrange the marrow halves cut-side up in a roasting dish, making sure they sit securely, and season with salt. Roast for 15–20 minutes, until the marrow is soft and hot throughout. Start checking at 15 minutes, before too much of it melts into the pan.
- Hand-cut the filet. While the marrow roasts, use a sharp knife to cut the cold beef into thin slices, then strips, then small, even dice. Transfer to a chilled bowl. The goal is tender, distinct pieces that hold their texture when dressed.
- Season the tartare. Add the finely chopped scallion, diced cornichons, chopped Marcona almonds, Dijon, egg yolk, soy sauce, and olive oil. Gently mix until evenly coated, then season lightly with salt and pepper. Keep refrigerated while you finish the salad.
- Dress the frisée. Just before serving, toss the frisée with a little fresh lemon juice, olive oil, and a pinch of salt. Fold in shaved Parmigiano. The leaves should be lightly coated and lively, rather than weighed down with dressing.
- Assemble and serve. Place the roasted marrow halves on serving plates and spoon the cold tartare over the top. Finish with the frisée salad and a few extra curls of Parmigiano. Serve immediately with crusty bread.
Tips and Tricks
- Keep the beef cold. Cold filet is easier to dice neatly. I also use a chilled bowl to keep it cool while mixing.
- Use a knife rather than a food processor. Hand-cutting gives you control over the texture and keeps the beef from turning into a paste.
- Chop the additions smaller than the beef. You want the cornichons and almonds in every bite without losing the delicate texture of the filet.
- Watch the marrow, not just the clock. Bone size affects roasting time. Look for softened marrow that still sits inside the bone, rather than a mostly empty bone surrounded by rendered fat.
- Dress and assemble at the last minute. The frisée stays crisp, and you preserve the contrast between the warm marrow and cool tartare.
Substitutions
- Regular roasted almonds: If you cannot find Marcona almonds, chopped roasted almonds will give you crunch, though the flavor will be less buttery.
- Shallot: Finely minced shallot can replace the scallion for a slightly sharper onion flavor.
- Other crisp greens: Finely sliced endive works well in place of frisée, or use arugula for a more peppery finish.
- No egg yolk: Omit it if preferred. The Dijon and olive oil will still coat the beef, although the tartare will be less silky. This does not remove the risks associated with raw beef.
Leftovers
I make this dish to serve immediately and only prepare the amount I plan to eat. Once the cold tartare meets the hot marrow and dressed salad, the texture changes quickly, so I do not recommend storing or reheating the assembled dish.
To get ahead, chop the cornichons, scallion, and almonds and keep them separately refrigerated as needed. Wash and thoroughly dry the frisée, then refrigerate it. Leave the beef whole and chilled until close to serving.
FAQ
With a fully preheated oven, smaller marrow halves, and your ingredients ready, it can come together in around 20 minutes, sometimes a little less. Prepare the tartare and salad while the marrow roasts, and allow additional time for the oven to preheat.
Ask for beef marrow bones cut lengthwise, also called canoe-cut, and filet mignon for tartare. Explain that the beef will be served raw so you can discuss suitable handling and freshness. No cut or quality grade guarantees that raw beef is free of harmful bacteria.
These are two of my own additions to the restaurant-inspired dish. The almonds bring a buttery crunch, and the soy sauce adds a little extra umami. I use just enough to complement the beef without making the tartare taste strongly of soy sauce.
I do not soak them for this recipe. Some preparations use a cold-water soak to draw out residual blood for a paler appearance, but it is not part of my quick method.
Beef Tartare with Roasted Bone Marrow
Ingredients
- 2 canoe-cut beef marrow bone halves, split lengthwise
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces filet mignon, kept cold
- 1 small scallion, finely chopped
- 6 –7 cornichons, finely diced, about ¼ cup
- 2 tablespoons chopped salted, roasted Marcona almonds
- 1 tablespoon Dijon mustard
- 1 pasteurized egg yolk
- 1 teaspoon soy sauce
- 1 tablespoon extra-virgin olive oil
- For the salad and serving
- About 2 cups frisée, roughly chopped
- Fresh lemon juice, to taste
- Extra-virgin olive oil, to taste
- Pinch of kosher salt
- Shaved Parmigiano, to taste, plus extra for finishing
- Crusty bread, for serving
Instructions
- Roast the marrow. Preheat the oven to 450°F. Place the two marrow halves cut-side up in a roasting dish and season with salt. Roast for 15–20 minutes, checking from 15 minutes, until the marrow is soft and hot throughout but has not melted away.
- Dice the beef. While the marrow roasts, finely dice the cold filet with a sharp knife. Transfer to a chilled mixing bowl.
- Mix the tartare. Add the scallion, cornichons, Marcona almonds, Dijon, pasteurized egg yolk, soy sauce, and olive oil. Gently stir until the beef is evenly coated. Season lightly with salt and pepper, remembering that the mix-ins already contribute salt. Refrigerate until assembly.
- Toss the salad. Just before serving, lightly dress the frisée with lemon juice, olive oil, and a pinch of salt. Add shaved Parmigiano and gently toss again.
- Finish and serve. Spoon the tartare over the freshly roasted marrow. Top with the frisée salad and extra Parmigiano. Serve immediately with crusty bread.
