Steak Tartare with Caramelised Shallot Bone Marrow Butter

SERVES 2
TAKES 35 minutes

A classic starter with a decadent bone marrow butter, sweetened with slow cooked shallots. Fillet tails make for a more purse friendly option yet still provides the tenderness of a regular fillet steak. A real treat for a celebratory evening or if you simply want to indulge your loved one. The butter will make more than what is needed for this recipe, you can keep the rest in the fridge for up to five days. Its delicious tossed through baby potatoes, risottos or simply stirred through scrambled eggs – the world is your oyster.

1. Preheat your oven to 160C fan. Place the bone marrow on a foil covered tray and roast in the oven for 15 minutes until golden. Remove and set aside to cool slightly.
2. Set a frying pan on a medium heat with the knob of butter, when bubbling add in the shallots and gently fry until caramelised, approx. 15 minutes. If they look as if they are catching slightly, pour in a drop of water to help steam them through. Once they have caramelised to your liking, place in a bowl and set aside to cool.
3. Once everything has cooled, scrape the bone marrow out of the bones into the bowl with the shallots. Add in the butter and mix well until everything is combined. Season with salt and pepper to taste and place in the fridge whilst you get on with the rest.
4. Mix all the steak tartare ingredients together, apart from the chives and egg yolks, taste the mixture and adjust any seasonings at this stage to suit your taste. Spoon half of the mixture into a small bowl or metal cutter if you have one, this will help mould the tartare into the well-known shape. Tip out onto your serving plate and using a spoon, make a well in the top, carefully place the egg yolk into the well. Do the same with the second plate.
5. Take your bone marrow butter from the fridge and generously spread over toasted sourdough and place alongside the tartare. Scatter over the chives and serve immediately. Enjoy!

• 300g fillet tails, chopped into coarse chunks
• 3 gherkins, finely chopped
• 1 tsp capers, finely chopped
• 1 banana shallot, finely chopped
• 1 tsp Dijon mustard
• 1 tsp salt
• 1 tsp pepper
• 1 tsp Worcestershire sauce
• 2 tsp Tabasco sauce
• 2 free range egg yolks
• Handful of chives, finely chopped

For the Caramelised Shallot Bone Marrow Butter:

• 2 shallots, finely diced
• 1 tsp salt
• 1 bone marrow, split in half (ask your butcher to do this)
• Knob of butter, for frying
• 100g butter
• Salt and pepper to taste
• Toasted sourdough slices