Beef tartare with marrow

Beef tartare with marrow


  • 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.


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.


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