For 4 people
600 g of veal fillet 100 g of veal bone marrow 500 g of distilled Mediterranean pine 1 g of juniper oil 1 g of thyme 2 g of rosemary powdered sea salt
Cold smoke the fillet, paying attention not to raise the temperature. Soak the marrow in the pine water at 25 °C, then place in the fridge and leave overnight. Sieve the marrow, add the thyme, rosemary, juniper oil and mix thoroughly. Spread to a thickness of 1 cm and place in the fridge. Cook the fillet in a vacuum at 65 °C for 20 minutes. Cool.
Cut the fillet and place a cube of marrow in the centre, folding it up like a raviolo. Warm in the oven at 50 °C for 5 minutes and serve with horseradish sprouts, winter herbs and powdered sea salt.
Please fill in the fields below to search our Recipes' database.
