'Don't take the bone away from Mario' – veal bone marrow and tartare


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Mustard mayonnaise

Vinegar snow

  • 15g of maltodextrin
  • 6g of black rice vinegar

To serve

Begin by making the mustard mayonnaise. Blend the mustard seeds in a spice grinder (or by hand in a pestle and mortar) to form a powder. Set aside
Whisk together the egg yolk and lemon juice in a bowl and drizzle in the sunflower oil, whisking continuously, until the mayonnaise thickens and emulsifies. Whisk in the mustard powder and season with a little salt to taste. Reserve in a piping bag until serving
For the vinegar snow, place the maltodextrin in a bowl and mix in the vinegar to create a powder. Push the mixture through a fine sieve into a clean bowl to create a 'snow' and set aside until required
  • 15g of maltodextrin
  • 6g of black rice vinegar
Preheat a barbecue or grill. Place the bone marrow halves marrow-side down on the grill and cook for 4 minutes, then turn over and cook for another 6 minutes on the bone side
Meanwhile, sear the onglet very quickly on the grill to lightly colour the outside. Remove from the heat and dice into a coarse tartare. Dice the fillet into similar sized pieces, keeping both cuts separate. Season both tartares with a little extra virgin olive oil and salt
  • 200g of veal, onglet
  • 200g of veal, onglet
  • 40g of extra virgin olive oil
  • salt
Blanch the spring onion slices very briefly (about 10 seconds) in boiling water, either in a small pan or by pouring over water from the kettle. Drain and cool immediately in a bowl of iced water
To serve, place a bone marrow half on each serving plate with the marrow on top. Alternate spoonfuls of the onglet and fillet tartare across the top then pipe on a few dots of the mustard mayonnaise
Sprinkle over a little of the vinegar snow, garnishing with the spring onion slices and a few daikon cress leaves to serve
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