Dexter Tartare with Whipped Bone Marrow and Aged Caviar

Paul Leonard

Paul Leonard

3rd January 2024
Paul Leonard

Dexter Tartare with Whipped Bone Marrow and Aged Caviar

360 min

Dish from our current seasonal menu


  • 200g Aged Dexter Beef Fillet – Fully Trimmed
  • 2kg Centre Cut Marrow Bones cut into 2cm Pieces
  • 50g Oscietra Caviar
  • 1 Celeriac
  • Oxalis
  • Toasted Yeast Powder
  • Smoked Oil
  • 900g Plain Flour
  • 600g Maldon Salt
  • 140g Egg White
  • 140ml Water
  • Egg White to glaze


Wash the marrow bones under cold running water for 2 hours and pop the marrow out of the bone,  brine for 6 hours in a 8% Maldon salt brine.
Render down the marrow in an oven at 160*c for 2 hours. Pass and cool in a pacojet container
Diced the beef into 1/2cm dice and leave to room temperature up.
Make a salt dough by mixing the flour and salt with the egg white and then adding water until you get a smooth dough.
Roll the dough out until 1cm think and wrap around the celeriac. Brush with egg white and sit on a bed of salt. Cook for 70 minutes in an oven set at 170*c.
Once cooled pop the celeriac from the salt dough and dice the same size as the beef.
Whip the bonemarrow in the pacojet, checking the seasoning once whipped.
Dress the temped up beef dice with smoked oil and sea salt.
Plate as photo with plenty of caviar…..

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