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Smoked Beef Tartare on Bone Marrow with maple and bacon

: If you want something packed with flavor to impress your guests as you cheer on your favorite basketball team, this is it! A mix of moist and rich buttery textures that melt in your mouth with every bite. This dish strikes an ideal balance of spicy, sweet, salty & umami, leaving an unforgettable experience in your taste buds.

Smoked beef tartare served over bone marrow.

5 from 1 vote
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Ingredients
  

Boone Marrows

  • 2 large beef marrow bones center-cut split lengthwise (4x canoe-cut)
  • Kosher salt 1 tbsp of salt for every 1 cup of cold water
  • 2 tbsp maple syrup
  • Kosher salt
  • freshly grounded pepper to taste

Steak tartare

  • 2 8-10 onz filet mignon
  • 2 tbsp olive oil
  • 1 egg yolk
  • 2 tbsp basil finely chopped & fresh
  • 2 tbsp chives finely chopped & fresh
  • 1 tsp old style mustard
  • ¼ cup maple syrup
  • 1 clove garlic minced
  • 35 gr pine nuts
  • 40 gr Parmigiano Reggiano
  • 1 tbsp Worcestershire sauce
  • 1 tsp hot sauce
  • kosher salt and freshly ground black pepper to taste
  • ¼ pound bacon smoked & finely chopped
  • brocoli sprouts to taste

Instructions
 

for the bones

  • Make a saline solution to soak in and draw out the blood and all the impurities. 1 tbsp of salt for every 1 cup of cold water. Soak the bones refrigerated for 12-24 hours then scrape away any extra tissue hanging to the outside of the bone.
  • Brush the marrows with a generous layer of maple syrup.
  • Season with salt and pepper.
  • Smoked at 200F with the steak for 10 minutes then turn your grill at 350F and cook for another 20-30 minutes or until the marrow turns golden brown.

for the steak

  • Start you smoker at 200F.
  • Smoke the filet mignon steaks for only 10 minutes.
  • Remove the steaks from the smoker and let rest in the fridge for 5 minutes. It will be easier to slice.
  • Slice the steaks thinly against the grain, then cut each slice into fine strips and then finally, dice those strips as finely as you can. mix the meat all together to distribute the smoked.
  • Mix the meat all together to distribute the smoky flavors.

for the tartare

  • Mix all the tartare ingredients in a large bowl and mix delicately until well combined.
  • Carefully spoon the tartare mixture on the bone marrows.
  • Garnish with brocoli sprouts and serve immediately with toasted bread brushed with olive oil.

Notes

This recipe is made for 4 portions. I doubled the quantities in the video and we were 10 digging in. Great recipe for a nice fancy relax game night.
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