Steak Tartare on Grilled Bone Marrow and Pommes Soufflé by Chef Toni Romero

After finishing the last season in el Bulli as chef de partie, Toni Romero went to Maison Pic, in Valence (3 *Michelin) as a station chef as well; and nowadays he owns and runs Suculent Restaurant in Barcelona.

He recovers and reinterprets popular flavours brought to the present in terms of execution and concept. Characterised by defined and powerful flavours, giving special importance to juices and broths, his cuisine highlights the Mediterranean and Spanish cuisine.

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It has been almost 7 years since Suculent Restaurant opened in Barcelona and his Steak tartare on bone marrow has been one of its most recognized, praised and even copied dishes since then; and it doesn’t surprise me! The mixture of temperatures and textures elevates its flavor and makes it an unforgettable tartare.

Surprise your guests with this dish without flying to Barcelona!

Steak tartare over grilled bone marrow and pommes soufflé

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• Author: Toni Romero - Suculent Restaurant
• Yield: 10 people 1x

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Ingredients

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• BONE MARROW
• 2 kg Marrow cut in half (throughout)
• 5 lt Water
• SOUFFLÉ POTATOES
• 2 Potatoes (frying potato)
• 1 lt Sunflower Oil
• Salt
• MAIN SAUCE
• 40 gr Savora mustard
• 60 gr Whole grain mustard
• 20 gr HP sauce
• 14 gr Worcester Sauce (Perrins sauce)
• 8 gr Brandy
• 4 gr Tabasco
• MEAT
• 1 kg Beef tenderloin (or similar)
• EGG YOLK SAUCE
• 10 eggs (Yolks)
• OTHER
• Chive
• Freshly grounded pepper
• Maldon salt
• Tobiko (flying fish roe)
• Coarse salt

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Instructions

1. BONE MARROW
2. Bleed the marrow in ice water for 48-72 hours in the refrigerator, until the marrow is well bled (changing the water every 12h)
3. Boil the marrow with cold water over medium-high heat
4. Remove from heat before it begins to boil
5. Let it cool in the same container with the cooking water
6. Once the marrow is cold, remove it from the water, remove the fat excess
7. Store in the refrigerator in an airtight container
8. SOUFFLÉ POTATOES
9. Square the potatoes and wash them.
10. Cut sheets (if it’s with a cutting machine, set it in number 1.5). Thickness should be between 2-3 mm
11. Cut the sheets into rectangles of 3 x 4.5 cm
12. Dry the pieces, spreading them on a tray with absorbent paper.
13. Fry the potato rectangles in oil at 130-140 °C, for about 6-8 minutes, stirring until the potato begins to swell
14. Move the potato rectangles to another oil recipient at 190 °C, where they will swell completely.
15. Save for later
16. MAIN SAUCE
17. Mix all the ingredients in a bowl with the help of whisks
18. Ration 16g of base sauce for each steak tartare
19. MEAT
20. Clean to the meat
21. Ration pieces of 70g
22. EGG YOLK SAUCE
23. Separate the yolks from the egg whites
24. Pass the egg yolks through a fine sieve
25. Store in the fridge
26. OTHER
27. Chop the chive
28. INSTRUCTIONS
29. Roast the bone marrow, on the side of the bone, until it is hot inside
30. Season with maldon salt and freshly ground pepper
31. Give a frying stroke to the soufflé potatoes to finish dehydrating them and making them crunchy again. Add salt
32. Cut the beef sirloin into very small cubes
33. Add salt and pepper to sirloin and season with a teaspoon of tartar base sauce. Mix well
34. Place the steak tartare on the marrow
35. Add a line of tobiko beside the meat
36. Sprinkle with chopped chives and add yolk sauce
37. Arrange 3 soufflé potatoes on top
38. Serve on coarse salt so it remains straight

• Category: Main

Happy cooking!

Suculent Restaurant
Rambla del Raval, 45. 08001. Barcelona, Spain
www.suculent.com