Featured Recipe
Beef Tartare with Roasted Bone Marrow
By Kate
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Diced beef sirloin mixed with mayo and chives, topped with hot roasted marrow from beef bones. Served with thin crispy fried potato sticks tossed in olive oil and sprinkled with grated aged sheep cheese. No gluten or nuts. Uses bone marrow for richness, and a sharp sheep cheese twist. Technique emphasizes keeping beef cold and marrow warm. Potato julienne rinsed and soaked before frying for crispness. Practical tips on handling marrow, controlling oil heat, and balancing textures.
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Prep:
40 min
Cook:
27 min
Total:
Serves:
4 servings
beef
French cuisine
raw food
Introduction
Bone marrow paired with raw beef. Rich, gelatinous marrow roasted until just softened but holding shape. Beef diced finely, kept ice cold to preserve freshness and texture. Potato fries thinly julienned, rinsed multiple times, and dried before hot oil bath. Frying at temp brings out golden crisp without sogginess. Pecorino Romano swapped in for sharp complexity over the usual cheese. Parsley instead of chives for herbal brightness. Mayonnaise binds with oil to add moisture. Tartare stacked neatly, marrow spooned warm on top, cheese dusting for bite. Immediate serve needed; marrow cools fast. Play cold hot cold. Keep an eye on crispness of fries during assembly. Every element holds tactile and flavor balance.
Ingredients
About the ingredients
Marrow bones often bloody; soaking overnight critical to draw impurities and improve flavor. Use quality grass-fed when possible for best fat profile. Flat iron chosen for tender but still beefy taste, alternative striploin or sirloin works. Yukon Gold best for frying here; waxier than Russet but crisps nicely without drying out. Mayonnaise adds silkiness; can sub mayo for crème fraîche for tang. Parsley brings freshness, substitute with finely minced basil or cilantro for a different profile. Pecorino Romano chosen for sharp umami; other aged hard cheeses fine but avoid overly salty Parmesan which can overpower. Olive oil must be good quality; cheapest oils will taint flavor. For frying, stable vegetable oil like canola or peanut preferred to handle high heat without smoke. Proper drying of potato critical to avoid dangerous splatter.
Method
Technique Tips
Key is controlling temperatures. Marrow roasting—watch closely; too long and marrow runs off bone and wastes. Want soft but retain some shape to scoop. Cold beef prep essential. Ice bath setup under mixing bowl keeps meat at safe temp; prevents discoloration and texture loss that happens if warm too soon. Dice by hand, uniform small cubes, not pre-ground. Rinsing potatoes repeatedly removes starch that causes clumping and sogginess during frying. Dry-cleaning potatoes before oil prevents dangerous sputtering. Oil temperature monitoring and controlled batch frying keeps fries crisp and golden rather than greasy. Season fries just out of oil to lock salt on surface. Mixing tartare ingredients gently avoids
Chef's Notes
- 💡 Start with good quality marrow bones; soaking overnight helps clear blood. Don't skip rinsing. Drain well before roasting; moisture is key to even cooking.
- 💡 Keep beef cold during prep. Ice bath setup will help maintain temp. Slower oxidation means better texture. Prevents moisture loss too. Dice by hand, short, even cuts.
- 💡 When frying potatoes, the key is drying. Pat dry thoroughly before adding to hot oil. Splattering can cause injury. Monitor oil temp for even cooking. Aim for crispy not greasy.
- 💡 Season the potatoes right after frying. Salt sticks better on hot fries; enhances flavor. Keep in a warm oven if not serving immediately. But check for crispness.
- 💡 Use Pecorino for a sharp bite. Its complexity balances creaminess of marrow. Similar hard cheeses can work too, but taste can differ. Avoid too salty options.
