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!
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Steak tartare over grilled bone marrow and pommes soufflé
- Total Time: 80 minutes
- Yield: About 10 portions (restaurant-scale; scale down as needed) 1x
- Diet: Omnivore
Description
Rich, decadent steak tartare elevated with grilled bone marrow and crispy pommes soufflé. A truly special dish!
Ingredients
BONE MARROW
- 4 lbs (2 kg) Marrow cut in half (throughout)
- 2.1 quarts (5 lt) Water
- SOUFFLÉ POTATOES
- 2 Potatoes (frying potato)
- 1.1 quarts (1 lt) Sunflower Oil
- Salt
MAIN SAUCE
- 1 oz (40 gr) Savora mustard
- 2 oz (60 gr) Whole grain mustard
- 1 oz (20 gr) HP sauce
- 0 oz (14 gr) Worcester Sauce (Perrins sauce)
- 0 oz (8 gr) Brandy
- 0 oz (4 gr) Tabasco
MEAT
- 2 lbs (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
Prepare the bone marrow:
- Place the bone marrow halves in a container of cold water in the refrigerator. Change the water every 12 hours for 48–72 hours, until the marrow is fully bled and pale.
- Transfer the marrow to a pot, cover with fresh cold water, and bring to the brink of a boil over medium-high heat. Remove from heat just before it boils.
- Let the marrow cool in the cooking water, then remove, trim excess surface fat, and store in an airtight container in the refrigerator until needed.
Make the soufflé potatoes:
- Square off the potatoes and wash them well. Using a mandoline or slicing machine set to 2–3 mm, slice into thin, even sheets. Cut the sheets into 3 × 4.5 cm rectangles.
- Spread the potato rectangles on a tray lined with absorbent paper and pat dry thoroughly.
- Heat sunflower oil to 130–140°C (266–284°F) in a deep, wide pot. Fry the potato rectangles in batches, stirring gently, for 6–8 minutes, until they begin to blister and swell.
- Transfer immediately to a second vessel of oil heated to 190°C (374°F). Fry until fully puffed and golden. Remove and drain. Reserve at room temperature.
Make the main sauce:
- Combine both mustards, the brown sauce, Worcestershire sauce, brandy, and Tabasco in a bowl. Whisk until smooth and homogeneous. Portion 16 g of sauce per tartare serving.
Prepare the egg yolk sauce:
- Separate the yolks from the whites. Press the yolks through a fine-mesh sieve into a clean bowl. Cover and refrigerate until plating.
Assemble and serve:
- Roast the bone marrow halves cut-side up until hot through the center and the fat begins to bubble, about 10–15 minutes. Season with Maldon salt and freshly ground pepper.
- Return the soufflé potatoes to the 190°C (374°F) oil briefly to crisp and dehydrate them. Drain and season with salt.
- Cut the beef tenderloin into very small, even cubes. Season with salt and pepper, then fold in 16 g of the main sauce per portion. Mix gently but thoroughly.
- Spoon the steak tartare directly onto the roasted bone marrow.
- Add a line of tobiko alongside the meat. Drizzle with sieved egg yolk sauce and scatter chopped chives over the top.
- Arrange 3 soufflé potatoes on top of each serving.
- Serve the bone marrow pieces standing upright on a bed of coarse salt to keep them stable.
Notes
The key to crisp pommes soufflé is a bone-dry potato slice and two oil baths at different temperatures — the first sets the starch, the second puffs the slice. Bleed the marrow for the full 48–72 hours for the cleanest flavor.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 5
- Sodium: 1200
- Fat: 60
- Saturated Fat: 20
- Unsaturated Fat: 30
- Carbohydrates: 25
- Fiber: 5
- Protein: 50
- Cholesterol: 300
Happy cooking!
Suculent Restaurant
Rambla del Raval, 45. 08001. Barcelona, Spain
www.suculent.com
Frequently Asked Questions
What type of beef should I use for the steak tartare?
Use high-quality, fresh beef tenderloin or sirloin, as these cuts are tender and have a good flavor for raw preparations.
How do I properly grill the bone marrow?
Grill the bone marrow for about 10-15 minutes or until it is bubbly and slightly caramelized on top, ensuring it remains warm and soft inside.
What is the best way to prepare pommes soufflé for this dish?
Slice the potatoes thinly, fry them twice—first at a lower temperature to cook, then at a higher temperature to puff and crisp them up.
