Flank steak tartare with grilled bone marrow
Pure simplicity with character. This hand-cut bavette beef tartare combines the rich, intense flavour of premium beef with the creamy, roasted bone marrow from marrow bones. The firm texture of the bavette provides a refined bite, while the warm marrow adds a luxurious, velvety richness. A dish where craftsmanship, quality, and pure flavours take centre stage.
Ingredients (Serves 2)
- 600 g beef bavette (flank steak)
- 4 marrow bones, halved lengthwise
- 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
- 1–2 tsp Worcestershire sauce
- A few drops of Tabasco
- 1–2 tbsp extra virgin olive oil
- Coarse sea salt
- Freshly ground black pepper
- 1 litre rich beef stockethod
Preparation method
1. Bone marrow
Bring the beef stock to a gentle simmer. Add the marrow bones and poach them for about 15–20 minutes, until the marrow is just cooked.
Remove the bones from the stock. Scoop out about half of the marrow and allow it to cool. This will later be mixed into the tartare.
Place the emptied marrow bones on a hot barbecue or under a hot grill for 4–5 minutes until lightly roasted.
2. Tartare
Using a sharp knife, slice the bavette into thin slices, then into strips, and finally into small cubes of about 3–4 mm. Do not mince the meat; maintaining a beautiful texture is essential.
Gently combine the beef with:
- the cooled egg yolks
- the cooled bone marrow
- shallot
- parsley
- Dijon mustard
- a drizzle of extra virgin olive oil
Season with Worcestershire sauce, a few drops of Tabasco, salt, and freshly ground black pepper. Taste as you go—the seasoning should enhance the beef rather than overpower it.
If desired, let the tartare rest in the refrigerator for 10 minutes to allow the flavours to develop.
To finish
Fill the warm marrow bones with the tartare or serve the tartare alongside them. Garnish with the chopped capers, extra parsley, a few flakes of sea salt, and, if desired, a drizzle of extra virgin olive oil.
Serve with toasted sourdough bread or thin slices of crisp toast.
