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Kosher salt 1 tbsp of salt for every 1 cup of cold water
2tbspmaple syrup
Kosher salt
freshly grounded pepperto taste
Steak tartare
28-10 onz filet mignon
2tbspolive oil
1egg yolk
2tbspbasilfinely chopped & fresh
2tbspchivesfinely chopped & fresh
1tspold style mustard
¼cupmaple syrup
1clovegarlicminced
35grpine nuts
40grParmigiano Reggiano
1tbspWorcestershire sauce
1tsphot sauce
kosher salt and freshly ground black pepperto taste
¼poundbaconsmoked & finely chopped
brocoli sproutsto 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.