Smoked Bone Marrow & Truffled Beef Tartare

A luxurious interplay of rich marrow, delicately seasoned beef, and earthy porcini—balanced with crisp crostini and bright acidity. From: Max Fanton

Components

  • Truffled Beef Tartare

  • Smoked Bone Marrow

  • Porcini Vinaigrette

  • Bread Crostini

  • Truffled Crème Fraîche

Truffled Beef Tartare

Ingredients

  • 12 oz beef tenderloin (high-quality, preferably from a trusted butcher)

  • 1 tbsp truffle sauce

  • 1 tsp olive oil

  • Salt and freshly ground black pepper

  • Flaky sea salt

  • Fresh chives, finely chopped

Method

  1. Using a sharp knife, finely dice the beef tenderloin by hand.

  2. In a chilled bowl, combine the beef with truffle sauce and olive oil.

  3. Season with salt and black pepper, mixing gently to preserve texture.

  4. Fold in chopped chives for freshness and color.

  5. Cover and refrigerate until ready to serve.

Truffled Crème Fraîche

Ingredients

  • 1/2 cup crème fraîche

  • 1 tbsp black truffle peelings or truffle oil

  • Cracked black pepper

  • Pinch of salt

Method

  1. Combine all ingredients in a bowl and mix until smooth.

  2. Adjust seasoning to taste.

  3. Cover and refrigerate until needed.

Smoked Bone Marrow

Ingredients

  • 6 canoe-cut marrow bones

  • Salt and freshly ground black pepper

  • Fresh rosemary (optional, for smoking)

Method

  1. Preheat oven to 425°F (220°C).

  2. Season marrow bones generously with salt and pepper.

  3. Roast for 12–15 minutes until the marrow is soft and just beginning to bubble.

  4. Optional: Lightly smoke with rosemary prior to or during roasting to add depth of flavor.

Porcini Vinaigrette

Ingredients

  • 1/2 cup dried porcini powder

  • 1/4 cup Champagne vinegar

  • 1 cup olive oil

  • 1 tsp salt

Method

  1. Whisk together porcini powder and Champagne vinegar until hydrated.

  2. Slowly emulsify with olive oil while whisking continuously.

  3. Season with salt and adjust acidity if needed.

  4. The vinaigrette should be deeply earthy with a bright finish.

Bread Crostini

Ingredients

  • Sliced artisan bread

  • Olive oil

  • Flaky sea salt

Method

  1. Brush bread slices lightly with olive oil.

  2. Toast until golden and crisp.

  3. Finish with flaky sea salt.

Assembly

  1. In a chilled bowl, gently mix the beef tartare with truffle sauce and olive oil if not already combined. Adjust seasoning with salt and pepper.

  2. Lightly dress a small garnish of greens with porcini vinaigrette to provide balance.

  3. Arrange roasted bone marrow on the plate. Spoon the tartare generously over the warm marrow.

  4. Add a quenelle or dollop of truffled crème fraîche alongside.

  5. Garnish with an egg yolk (optional but recommended for richness) and finish with cracked black pepper.

  6. Serve immediately with warm crostini and dressed greens.

Chef’s Note:
 Precision is essential—knife-cut beef, restrained seasoning, and temperature contrast between warm marrow and chilled tartare define the dish. The porcini vinaigrette should cut through the richness while amplifying the umami depth.