Roasted marrowbone with gremolata and thinly sliced bavette
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Ingredients
For 4 persons
200g beef (preferably bavette)
- 1 marrowbone, sawn in half lengthwise
- Salt & pepper
- Olive oil
- 1 clove of garlic
- 1 handful of flat-leaf parsley
- Zest of 1 lemon
- 2 tbsp panko or fresh breadcrumbs
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Preparation
1. Gremolata:
- Finely chop the garlic, parsley and lemon zest.
- Mix everything with the panko or breadcrumbs
- Add a tablespoon of olive oil and a pinch of salt
- Mix until you get a coarse paste
2. Marrowbones:
- Place the marrow bones in an oven dish or on an ovenproof plate.
- Cover the marrow bones with the gremolata.
- Place the marrowbones in a preheated oven at 200°C (400°F) for 15 to 20 minutes, or place them on the barbecue with the lid closed. Once the marrow starts to bubble and the crust is golden brown, they're ready.
3. Beef:
- While the marrow bones are cooking, grill the beef briefly and vigorously on both sides.
- Let it rest briefly and cut into very thin slices.
4. Finishing:
- Arrange the marrow bones on a plate or platter.
- Place the slices of meat on the marrow bones.
- Finish with a pinch of fleur de sel or smoked salt.
Tip
Serve with a slice of sourdough bread or toasted focaccia for dipping in the marrow.
Add a glass of strong red wine and you're done!
Rock 'n' roll to the bone! For those who dare!
