Roasted Bone Marrow Beef Tartare

Radish, Parlsey, Tarragon, Garlic-Tarragon Aïoli, Toasted Baguette

Chef Andrew Gantt of Kimpton Brice Hotel | Savannah, GA

---

Adapted by StarChefs  |  october 2024

INGREDIENTS

Garlic-Tarragon Aïoli:
5 cloves garlic
3 egg yolks
½ tablespoon Dijon mustard
2 tablespoons lemon juice
½ tablespoon horseradish 
2 tablespoons tarragon
½ teaspoon kosher salt
½ teaspoon ground white pepper
1½ cups neutral oil

Roasted Bone Marrow:
4 tablespoons beef tallow
3 cloves garlic, minced
⅛ teaspoon minced tarragon 
4 beef femurs, halved lengthwise and soaked 6 hours in salted water
Kosher salt
Ground black pepper

Beef Tartare:
1 shallot, minced
1 banana pepper, minced
1 tablespoon extra virgin olive oil 
¼ teaspoon mustard seeds
¼ teaspoon ground black pepper
½ teaspoon fine sea salt
500 grams diced beef tenderloin

To Assemble and Serve:
7 slices baguette, toasted
Truffle oil
Kosher salt
Parsley
Tarragon
Thinly sliced radish
Micro basil

METHOD

For the Garlic-Tarragon Aîoli:
In a mixing bowl, combine garlic, egg yolks, mustard, lemon juice, horseradish, tarragon, salt, and pepper. Using a Vitamix Commercial immersion blender, combine ingredients until a paste-like consistency is achieved. Slowly stream in oil and continue to blend until mixture is fully emulsified. Transfer to an airtight container and refrigerate. 

For the Roasted Bone Marrow:
Heat oven to 450°F. In a mixing bowl, combine garlic, tarragon, and beef tallow. Set aside. On a work surface, pat beef bones dry. Using a knife, scrape and discard meat and fat off of the bone. Top bones with tallow mixture. Season with salt and pepper. Roast 10 minutes. Let cool.

For the Beef Tartare:
In a mixing bowl, combine shallot, banana pepper, oil, mustard seeds, black pepper, and salt. Add beef and toss to coat. Set aside.

To Assemble and Serve:
On a work surface, drizzle truffle oil over baguette slices. Season with salt and set aside. In a mixin bowl, combine parsley and tarragon. Set aside. Place 1 piece Roasted Bone Marrow on a serving plate. Top with Beef Tartare. Garnish with radish and basil. Dot Beef Tartare with Garlic-Tarragon Aïoli. Serve with toasted baguette and parsley-tarragon salad.

---