Steak Tartar de Tuétano de Sierra de La Culebra

- by Alvaro PérezSZ | Tapas

Today Ana Isabel Rodríguez Crespo y Angel Esteban Juárez from Restaurante París share with us their Marrow Steak Tartar from Sierra de la Culebra, their creation for the contest "De Tapas x Zamora 2020".



Cut the veal bone lengthwise.

Soak the marrow in water with ice for 48 hours, changing the water every 12 hours.

Cover the marrow with Panko and a pinch of salt.

Bake at 200º for 12 minutes and reserve.

Steak Tartar Dressing

Chop the dressing ingredients with a knife, mix and reserve.

Marinated Yolks

Mix 3 parts salt and one of sugar in a flat container.

Separate the yolks from the whites and carefully place the yolks on top of the mixture. Leave for 4 hours without covering to achieve the desired texture.

Remove the yolks, clean the remains of salt and sugar and reserve.

Yucca Chips

Slice the yucca finely and fry in plenty of very hot oil until golden.

Remove onto absorbent paper and reserve.


Place the veal bone section with the marrow facing up on a wide, flat plate.

Top it with the dressing, the marinated egg yolk and the yucca chips.

To enjoy mix the marrow with the dressing and the marinated yolk, place all together on the yucca chips and... bon appetit!


(Serves 4)

2 Veal bones from Sierra de la Culebra, Zamora.

4 Marinated egg yolks.

1 Yucca

Traditional Steak Tartar Dressing:

4 pickles

¼ Onion

8 Capers

3 Shots of Worcester Sauce

1 tsp Mustard

1 tsp Cognac

1 tbsp Extra Virgin Olive Oil (The Gift of Athena, Formariz de Sayago, Zamora)

Salt to taste

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