It is important as the seasons change to have a variety of hearty dishes for the cold weather in your repertoire. This recipe, from chef Behshad Zolnasr at C|Prime Restaurant in Vancouver, combines beef tartar and rich roasted bone marrow for a flavourful feast. Turn the decadence up even further with a shaving of black truffle.
2 canoe-cut bone marrows
Salt and pepper
150 grams beef tenderloin, chopped
½ tablespoon diced shallot
½ tablespoon chopped capers
½ tablespoon French gherkins
½ teaspoon chives
½ teaspoon parsley
1 free range egg (yolk)
1 teaspoon Dijon mustard
¼ lemon, juiced
2 tablespoons olive oil
Fresh black truffle, optional (for shaving)
Parmesan (for shaving)
Sourdough bread, sliced
On a shallow baking sheet, create a bed of salt and place the bone marrow on top.
Season the bone marrow with salt and pepper and roast in a 450°F oven for 6-8 minutes.
In a separate bowl, make the beef tartar by combining the chopped beef, shallot, capers, gherkins, chives, parsley, egg yolk, mustard, lemon juice, and olive oil.
Mix until everything is combined and check for seasoning.
Once the bone marrow is cooked, add the beef tartar on top.
Using a fine micro plane, shave a little black truffle and parmesan on top of the beef tartar.
Pour any extra bone