Italian
Picanha Tartare with Bone Marrow
by Federico Fusca Chef · 332K subscribers on YouTube
A bold and flavorful tartare of picanha steak, served with warm roasted bone marrow and a homemade garlic-lemon mayonnaise. A decadent dish that combines rich, meaty flavors with creamy texture.
- Difficulty
- medium
Ingredients
14 items- MidolloBone marrow bones, ask butcher
- PicanhaTop sirloin cap, trimmed
- SaltTo taste
- Extra Virgin Olive OilFor tartare and roasting
- Black PepperFreshly ground, to taste
- Lemon ZestZest of one lemon
- Worcestershire SauceTo taste
- TabascoTo taste
- 1 pcsEggFor mayonnaise
- 200 gOlio di Semi (o d'Oliva)For mayonnaise
- 1 tbspVinegarWhite wine or apple cider vinegar
- GarlicOne clove, minced or pulped
- 1/2 pcsLemon JuiceJuice of half a lemon
- Aromatics(optional) — Rosemary, thyme or bay leaf for roasting
Method
- Ask your butcher for bone marrow bones. Place them in a roasting pan with salt, olive oil, and aromatics. Wrap in foil and roast at 200°C (390°F) for about 1 hour or until tender and golden.
- Take a nice piece of picanha (top sirloin cap). Trim off excess fat and finely chop the meat with a knife into a tartare consistency.
- Season the tartare with extra virgin olive oil, salt, freshly ground black pepper, lemon zest, Worcestershire sauce, and Tabasco to taste. Mix well.
- Prepare the homemade mayonnaise: in a bowl combine 200g of oil (sunflower or olive), 1 egg, 1 tablespoon of vinegar, garlic pulp, juice of half a lemon, and a pinch of salt. Emulsify until creamy.
- To serve: place the warm roasted bone marrow on a plate. Top with the fresh tartare. Pipe the mayonnaise on top and enjoy immediately.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
