Beef Tartare with Roasted Bone Marrow
Roasted bone marrow topped with filet mignon tartare, cornichons, and Marcona almonds, finished with lemony frisée and shaved Parmigiano.
Servings: 2
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.
Notes
***Raw ingredient note: This recipe contains raw beef and egg. A pasteurized yolk reduces egg-related risk but does not make raw beef safe. Keep the beef cold until assembly. People who are pregnant, immunocompromised, older adults, and young children should avoid raw beef and raw or undercooked eggs.
