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Beef Carpaccio with Bone Marrow

It’s all about the quality of the raw ingredients – simple and delicious.

An elegant, approachable Bordeaux blend that marries perfectly with this mouth-melting canapé.

Marrow Carpaccio

Recipe

  • INGREDIENTS – you’ll need to go to the butchers again!
  • 200g filet steak – the best you can get
  • 1 marrow bone
  • 100g cavolo nerro (or curly kale)
  • Sea salt
  • sprinkle of dried oregano

The morning of the tasting

  • Wrap the beef tightly in cling film and roll slightly into a cylinder. Freeze.
  • Place the marrow bone in a bowl of warm water for 10 mins. This will soften the marrow.
  • Using a knife, remove the marrow as neatly as possible.
  • With a warm, sharp knife, cut the marrow into pieces around 2cm long x 1cm.
  • Sprinkle with salt and oregano and refrigerate until later.

For the Canapé

  • Heat the oven to 180 degs and remove the beef filet from the freezer.
  • Blanch the cavolo nero or kale for 2 mins then dunk into cold water.
  • Drain it, dry it and slice into thin strips.
  • Spread out on a baking tray and place in the oven for 5-10 mins – until crispy but not burnt!
  • Slice your beef into 3mm thick strips (use a very sharp knife).  Chill until serving.
  • Heat a little oil in a frying pan on a hot heat and fry your bone marrow until it softens, 3 mins roughly, turning it.
  • Take a strip of beef, place a piece of marrow at one end with a few pieces of cavolo nero.
  • Roll and then sprinkle with a little more cavolo nero, serve immediately.
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