Our more elaborate menu version of this dish, with manchego cheese foam and soy pearls, once named among The Best Steak Tartare's in Toronto is one of the dishes our guests have been missing the most. That's why Chef Ramon has shared an at-home version of this favourite!
AT-HOME STEAK TARTARE ON ROASTED MARROW BONE
1⁄2 veal marrow bone (canoe cut)
2.5 oz cleaned beef tenderloin
⅓ cup manchego cheese
Extra virgin olive oil
2 tbsp ketchup
1 tbsp HP sauce (or similar style of steak sauce)
1 tbsp soy sauce
1 tbsp dijon mustard
1 tbsp capers
2 small gherkins
PREP METHOD // THE DAY BEFORE
Soak the veal marrow bone in water in the fridge for 48 hours and change the water every day in order to remove the blood. Put the bone in a pot with cold water and bring it up to a boil, once the water starts to boil, remove the bone and cool it down in an ice bath, once cold take it out and dry it off.
Bake the marrow bone in the oven preheated at 360°F for about 10 min or until the marrow is soft and has a nice golden brown colour. Set aside.
In a small bowl, mix all the ingredients for the sauce together. Set aside.
Chop all the ingredients for the steak tartare mix and mix together. Set aside.
Chop the chives very finely and set aside.
Dice the tenderloin into 1 cm cubes with a knife and set aside.
FINISHING METHOD // DAY OF
Season the chopped tenderloin with the steak tartar sauce, steak tartare mix, extra virgin olive oil, chives and Tabasco, seasoning to your liking.
Place the steak tartare on a plate, if it doesn’t hold you can put some salt on the base to help support the bone. Place the steak tartar on top of the marrow bone. Grate the manchego cheese on top until the steak tartare is almost covered. Enjoy the steak tartare with bread toasts!