Make C|Prime’s Bone Marrow Tartar

We asked chef Behshad Zolnasr of C|Prime in Vancouver to share one of his favourite recipes as we enter the freezing and festive winter months. —Vita Daily

French Gherkins – ½ tablespoon
Chopped Capers – ½ tablespoon.
Diced Shallot – ½ tablespoon
Chives – ½ teaspoon
Parsley – ½ teaspoon
Dijon Mustard – 1 teaspoon
1 Free range egg
1 – 2 Canoe cut Bone marrow
¼ lemon
2 tablespoon olive oil
Fresh black truffle (for shaving)
Pecorino (for shaving)
150g Tenderloin Chopped
Salt
Pepper
Sourdough ( Slices )

In a shallow baking sheet place a bed of salt and place your bone marrow. Season your bone marrow with salt and pepper and roast in a 450-degree oven for 6-8 minutes. In a separate bowl add your beef, shallot, caper, gherkins, chives, parsley, egg yolk mustard, squeeze of lemon and olive oil. Mix until everything is combined and check for seasoning. Once bone marrow is cooked add your beef tartar on top. Using a fine micro plane shave a little black truffle and parmesan on top of the beef tartar. Pour any extra bone marrow fat onto your bread and grill bread until slightly charred.