Ingredients
Scale
- 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
- Category: Main