Bone Marrow Espuma

Ryan AndersonAll Recipes, Beef Recipes, General

Pan-Seared Steaks with Bone Marrow Espuma

Makes 4 Servings

Delille D2 Estate Red, Andrew Will Winery Sorella or other red Bordeaux blend

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.

Pan-seared steaks with bone marrow espuma


    • Make the Espuma:


    In a blender or food processor, mix the milk and bone marrow until fully incorporated.


    In a medium sauce pot, whisk together egg yolks and 3 teaspoons of salt.


    Add the milk and marrow mixture to the egg yolks and cook over medium heat, whisking continuously for about 6-7 minutes until the mixture thickens enough to coat the back of a spoon.


    Pass mixture through fine strainer. Pour strained mixture directly into a whip cream syphon. Aerate with 1 co2 charger before dispensing. (Hot espuma will hold in the syphon for 2-3 hours.)

    • Cook the Steaks:


    Preheat your oven to 400°F.


    Thoroughly pat the steaks dry. Season with salt.


    Sear the steaks on all sides in a large hot, oiled pan that is oven safe. Once a crust has developed, move the pan to the oven and roast steaks to your desired doneness. Transfer steaks to a platter, season with pepper, and allow steaks to rest for a few minutes.


    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.