INGREDIENTS
- 250g Center cut beef tenderloin
- 1 Egg yolk
- 2 Small anchovy fillets chopped
- 2 tbsp Drained capers chopped
- 2 tbsp Drained cornichons chopped
- 2 tsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 Large canoe cut bone marrows
- 4-6 Fresh chives finely chopped
Serve with
- Salted kettle chips
- Crostini
METHOD
- Slice tenderloin into very thin pieces. Cut each piece into thin strips, and then cut into very small dice.
- Once all tenderloin has been chopped, transfer to a bowl, cover with plastic wrap and refrigerate until ready to use.
- Preheat oven to 450f. On a tray place marrow bones, cut side up. Roast for 15-20 minutes or until lightly brown and cooked. Remove from oven let cool.
- Spoon out the bone marrow once cool and add into a bowl. Set aside the empty bones to later to fill with the tartare and serve from.
- In a small bowl combine the egg yolk, anchovies, capers, cornichons, mustard, Worcestershire, bone marrow and mix well.
- Remove diced beef tenderloin from refrigerator and combine with fold into egg yolk marrow mixture. Combine well.
- Using the bone marrow bones to a plate and serve from carefully spoon the tartare mixture into the luge of the bone marrow to sit in. Garnish with chopped chives. Add kettle chips, crostini’s and serve!
