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

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

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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.


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

Toni Romero - Suculent Restaurant
Course Main
Servings 10 people

Ingredients
  

  • 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

Instructions
 

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

 

Happy cooking!

See Also

 

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

 

 

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