Pan-Seared Steaks with Bone Marrow Espuma
Makes 4 Servings
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WINE PAIRING | |
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Delille D2 Estate Red, Andrew Will Winery Sorella or other red Bordeaux blend |
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In Spanish, espuma means foam. After renowned Spanish chef Ferran Adrià introduced this technique in the 1990s, foams turned up on plates in fine dining restaurants everywhere. Espuma can be made using a Co2 siphon, the kind used to whip cream. When you incorporate air forcefully into an intensely flavored sauce, the volume doubles, the flavor expands, and the sauce becomes extravagantly light. Espuma may no longer be considered avant-garde, but bone marrow espuma, spilling over a crusty, pan-seared steak, remains a thrilling taste sensation.
INGREDIENTS
- 4 cups whole milk
- 12 oz beef marrow pieces, thawed
- 6 egg yolks
- Kosher salt
- 4 grass-fed New York strip steaks (or another of our specialty steaks)
- Freshly ground black pepper
DIRECTIONS
- Make the Espuma:
1
In a blender or food processor, mix the milk and bone marrow until fully incorporated.
2
3
4
- Cook the Steaks:
5
6
7
8
To serve, slice the steaks (or keep them whole if you prefer). Transfer to individual plates. Top with a generous amount of espuma. Serve immediately.