Recipes

Ingredients: 4 Marrow bones (canoe-style, split lengthwise) 8 oz Premium beef (such as filet mignon or sirloin) 2 tbsp Capers (drained and chopped) 1 small Red onion (finely minced) 2 tbsp Fresh parsley (chopped) 1 tsp Dijon mustard Salt and pepper (to taste) Crostini (for serving, see instructions for prep) Instructions: Roast the Marrow Bones: Preheat your oven to 450°F (230°C). Place the marrow bones on a roasting pan, cut-side up, and roast for about 20-25 minutes or until the marrow is soft, golden, and bubbly. The marrow should be easily scoopable with a spoon. Once roasted, remove from the oven and set aside to cool slightly. Keep the marrow in the bones for serving. Prepare the Beef Tartare: While the marrow is roasting, finely chop the premium beef into very small, bite-sized pieces (or you can ask your butcher to do this for you). Use a very sharp knife to ensure the cuts are clean. In a bowl, combine the chopped beef with the capers, minced red onion, chopped parsley, and Dijon mustard. Mix gently but thoroughly to combine. Season with salt and pepper to taste, keeping in mind that you want a balanced flavor—tangy from the mustard, briny from the capers, and fresh from the parsley. Prepare the Crostini: Slice a baguette into thin rounds (about 1/2 inch thick). Arrange the slices on a baking sheet and drizzle with a little olive oil. Toast in the oven at 375°F (190°C) for about 5-7 minutes or until golden and crispy. Assemble the Tartare: Spoon the beef tartare mixture onto the crostini, spreading it evenly. Scoop a generous spoonful of the roasted marrow and place it on top of the tartare, allowing the warm marrow to melt slightly into the beef mixture. Serve: Arrange the crostini on a platter and serve immediately while the marrow is still warm and the beef tartare is fresh. Optionally, you can garnish with a little more fresh parsley or a few extra capers for added flavor. Tips: Beef Quality: The better the beef, the better the tartare. Opt for a high-quality cut like filet mignon or tenderloin. Make sure the beef is very fresh, as this dish is served raw. Customizing the Tartare: You can adjust the tartare to your liking by adding a dash of Worcestershire sauce, a bit of lemon zest, or a few dashes of hot sauce if you prefer a little more kick. Serving Suggestions: This dish pairs beautifully with a crisp white wine like a Sauvignon Blanc or a light rosé, which complements the richness of the marrow and beef. This Marrow Bone Beef Tartare is an unforgettable appetizer that combines the luxurious flavors of roasted marrow with the freshness of a classic beef tartare. The balance of warm marrow and cool, seasoned beef, all on a crispy crostini, makes for a truly special treat. Enjoy!

Ingredients: 4-6 Marrow bones (canoe-style, split lengthwise) 1/4 cup Fresh parsley (chopped) 2 Shallots (finely diced) 2 tbsp Capers (drained) 3 tbsp Olive oil 1 tbsp Lemon juice (freshly squeezed) Salt and pepper (to taste) 1 Baguette (sliced) Instructions: Prepare the Marrow Bones: Preheat your oven to 450°F (230°C). Place the marrow bones, cut-side up, on a roasting pan or baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, or until the marrow is soft, slightly bubbly, and begins to pull away from the sides of the bones. The marrow should be rich and golden brown. Make the Herb Salad: While the marrow bones are roasting, prepare the herb salad. In a bowl, combine the chopped parsley, diced shallots, and capers. Drizzle with olive oil and lemon juice, and toss well to combine. Season with salt and pepper to taste. Set the salad aside to let the flavors meld while the marrow finishes roasting. Toast the Baguette: While the marrow bones are roasting, slice the baguette into thin rounds (about 1/2-inch thick). Arrange the slices on a baking sheet and lightly drizzle with olive oil. Toast in the oven for about 5-7 minutes or until the baguette slices are golden and crispy. Keep an eye on them to prevent burning. Assemble the Dish: Once the marrow bones are done roasting, remove them from the oven and let them cool slightly. The marrow should be soft and easily spreadable. Serve the roasted marrow bones alongside the fresh herb salad and the crispy toasted baguette slices. Serve and Enjoy: To eat, guests can spread the rich marrow onto the toasted baguette slices and top with the herb salad for a fresh, tangy contrast to the rich, buttery marrow. Tips: Serve with a Side: You can serve this dish with a light side of pickled vegetables or a fresh citrus salad to further balance the richness of the marrow. Marrow Bones Prep: If you're not familiar with marrow bones, ask your butcher to cut them into canoe-style pieces for easy access to the marrow. If they’re not pre-cut, you can do it yourself with a sharp knife. Herb Variations: You can add other fresh herbs like thyme, chives, or tarragon to the salad for additional depth of flavor. This Roasted Marrow Bones with Herb Salad and Toasted Baguette is an elegant, indulgent dish that’s perfect for entertaining. The combination of the soft, savory marrow, fresh herb salad, and crispy toast creates a delightful mix of textures and flavors. Enjoy!