Quick lunch, bone marrow tartare & Louis INGREDIENTS - 6 bone marrows (split) -10 to 12 oz filet mignon -2 egg yolk -1 shallot -5 cornichon pickles -2 tsp capers -2 tbsp parsley -1 tbsp chives -1 tbsp Dijon mustard -2 anchovies (we forgot to add this in the video) -1/4 lemon -dashes of Olive oil, Tobasco, Worcestershire -Salt and pepper -1 large russet potato -1L canola or vegetable oil (for frying) BONE MARROW 1) Wash and pat dry the bone marrows. Then line them on a pan 2) Drizzle olive oil generously then roast them for 30 minutes at 375 degrees 3) Take them out the oven and set aside to cool. Then I remove the marrow from 3 of the splits for the tartare. I save the other 3 splits for eating as is. POTATO CHIPS 1) Preheat a pot of canola oil to 350F degrees 2) Thinly slice the potatoes lengthwise on a mandolin. Then soak in ice water for 10 minutes 3) Remove chips from water and pat dry with paper towel 4) Place chips in oil gently and fry. Stir occasionally to ensure chips stay submerged 5) When chips are golden, remove from oil and season with flakey sea salt. Place on paper towel for oil to drain easily TARTARE 1) Place filet mignon in freezer for aprox 20 minutes then remove from freezer. This helps with slicing of the beef. Thinly slice the beef approx. ½ cm thick. Then place the sliced beef back in the fridge while you work on the rest of your ingredients 2) While sliced beef is back in the fridge, finely chop your shallot, cornichon pickles, capers, parsley, anchovies and chives 3) In a mixing bowl, add the beef, scrap out the bone marrows, shallot, cornichon pickles, capers, parsley, and chives, and egg yolk. Then top with a spoonful of Dijon mustard. Drizzle with olive oil, tobasco sauce, and Worcestershire sauce. Season with salt and pepper, then mix everything together 4) Plate your tartare the hallow bone and transfer to a plate 5) Garnish with potato chips and microgreens. #EasyRecipe #healthy #lunchideas #marriage #familydinner - @cindycamponovo