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.

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
Recipe Type: Main
Serves: 10 people
  • 2kg Marrow cut in half, throughout
  • 5lt Water
  • 2 Potatoes (frying potato)
  • 1lt Sunflower Oil
  • Salt
  • 40gr Savora mustard
  • 60gr Whole grain mustard
  • 20gr HP sauce
  • 14gr Worcester Sauce (Perrins sauce)
  • 8gr Brandy
  • 4gr Tabasco
  • MEAT
  • 1kg Beef tenderloin (or similar)
  • 10 eggs (Yolks)
  • Chive
  • Freshly grounded pepper
  • Maldon salt
  • Tobiko (flying fish roe)
  • Coarse salt
  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
  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
  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
  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
  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

Happy cooking!


Suculent Restaurant
Rambla del Raval, 45. 08001. Barcelona, Spain



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