1 kg veal marrow
5 litres water
Cream of marrow
200 gr cooked veal marrow (made from above ingredients)
Warm cream of veal marrow jelly
200 gr water
140 gr cream of marrow (made from above ingredients)
1 gr agar
0.5 gr xanthan gum
Freshly-ground black pepper
Steak emulsion
0.25 kg egg yolk
1 litre sunflower oil
10 gr Worcester sauce
10 gr Tabasco
10 gr sherry vinegar
25 gr Dijon mustard
10 gr salt
Bordeaux sauce
2 litre veal jus
½ red wine
½ kg veal
100 gr shallots
1 sprig thyme
50 gr butter
100 gr sirloin of veal
Shallot Capers Gherkins


Marrow: Leave the marrow to soak in iced water for 48 hours in the refrigerator to drain out any blood, changing the water every 12 hours. Place the marrow in cold water and cook over a low heat, turning and removing any fat. Remove from the heat as soon as the water begins to boil. Leave to cool in the pan with the cooking water. When the marrow is cold, lift out and remove any surplus fat. Transfer to an airtight container and refrigerate.
Cream of marrow: Transfer the cooked marrow to a Paco Jet beaker and freeze. Remove from the freezer and beat in the Paco Jet three times until creamy.
Warm cream of marrow jelly: Mix the agar in the water and bring to the boil, stirring all the time with a hand beater. Add the xanthan gum and blend in an electric blender until smooth. Gradually add the cream of marrow while mixing in the blender. Season with salt and freshly- ground pepper. Pour over the base of a plate and leave to set.
Veal tartar: Cut the veal into fillets about 2-3 mm thick parallel to the chopping board (not against the grain). Then, in the direction of the meat fibres, cut into strips 2-3 mm thick. Finally cut into small dice. Make sure you cut cleanly through the meat, avoiding large pieces which would not be pleasant to eat.
Steak emulsion: Prepare the emulsion as if making a mayonnaise. It should be fairly thick so that the steak tartar is creamy. The flavour should be strong and salty so that there is no need to add salt to the sirloin. The flavourings should leave should be a slight spicy aftertaste.
Bordeaux sauce: Place the butter in a small pan with the chopped shallot. Sauté gently until soft, then add the veal trimmings, turn up the heat and continue to sauté. Add the red wine and reduce until dry. Add the meat jus and boil for 30 minutes. Finish with the thyme. Blend the sauce, season with salt and check that the texture is right.
Others: Finely dice all the remaining ingredients – capers, gherkins, shallots and chives.


Lightly heat the plate containing the cream of veal marrow in a steam oven. Dress 20 gr of veal sirloin with a little sauce and place on top of the marrow, covering it completely. Then finish with the Bordeaux sauce on top of the meat.