Flank steak tartare with grilled bone marrow

Serves 2

Pure simplicity with character. This hand-cut beef tartare of bavette combines the full, intense flavour of quality beef with the creamy, roasted marrow from the marrow bone. The firm texture of the bavette gives a refined bite, while the warm marrow adds a rich, velvety touch.

Ingredients

For the tartare

600 g beef bavette
4 halved marrow bones
2 egg yolks
1 small shallot, very finely chopped
2 tbsp capers, finely chopped
2 tbsp flat-leaf parsley, finely chopped
1 tsp Dijon mustard
1 to 2 tsp Worcestershire sauce
a few drops of Tabasco
1 to 2 tbsp extra virgin olive oil
coarse sea salt
freshly ground black pepper
1 litre rich beef stock

Recipe

Serves 2

Bone marrow:

Gently bring the beef stock to the boil. Add the marrow bones and poach them for about 15 to 20 minutes, until the marrow is just cooked.

Take the bones out of the stock. Remove about half of the marrow and let it cool. You will mix this into the tartare later.

Then roast the empty marrow bones for 4 to 5 minutes on a hot barbecue or under a hot grill so they colour lightly.

Tartare:

Using a sharp knife, cut the bavette first into thin slices, then into strips and finally into small cubes of about 3 to 4 mm. Do not mince the meat; a good texture is essential.

Gently mix the meat with:

the cooled egg yolks
the cooled marrow
shallot
parsley
mustard
a splash of olive oil

Then season with Worcestershire sauce, a few drops of Tabasco, pepper and salt. Taste as you go; the seasoning should support the beef, not overpower it.

If you like, let the tartare rest in the fridge for 10 minutes so the flavours can develop.

To finish:

Fill the warm marrow bones with the tartare or serve the tartare alongside. Finish with the finely chopped capers, extra parsley, a few flakes of sea salt and, if you like, a few more drops of olive oil.

Serve with toasted sourdough bread or thinly sliced toast.

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