Beef tartare with marrow
Provisions
- 600g bavette / flank steak
- 2 egg yolks
- 1 shallot
- 1 tbsp mustard
- tabasco
- 2 tbsp English sauce
- coarse salt
- parsley
- pepper
- 2 tbsp capers
- olive oil
- 4 marrowbones (cut lengthwise)
- beef broth
Our recipe
A summer dish with the best of beef: that is our tartare of the very best beef with velvety marrow. A symphony of unparalleled quality and flavour with a richness and fullness that will make your mouth water. A sublime dish that embodies the perfection of summer.
For tartare, I personally prefer bavette, it has a rich flavour and a beautiful texture. You have a bite, something to chew on. It is juicy and fibrous meat. To add fat and flavour, you can use some grilled marrow. A small detail that makes a big difference.
Preparation
Cutting tartare from bavette:
- First cut the meat in pieces along the thread
- Cut the meat into slices against the thread
- Lay the slices on top op each other and cut into trips along the thread
- Finally, cut into cubes
Assemble the tartare:
- Boil the marrow pipes in the broth for 20 minutes.
- Remove from the broth, spoon the marrow from the pipes and let it cool off.
- Grill the marrow pipes for four minutes on the barbecue or in the oven.
- Peel the shallot. Finely chop the shallot, capers and parsley.
- Mix the meat with the marrow, egg yolks, chopped shallot, mustard and parsley.
Finishing touch:
Season with English sauce, pepper, salt, olive oil and Tabasco. Spoon the tartare into the marrows and top with the capers.
