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Pittsburgh Black and Blue Steak, Fried Duck Egg and Bone Marrow

Charred beef fillet served with roasted bone marrow, gentle fried duck eggs, and a fresh horseradish radish salad.

BeefHigh ProteinSteakSaladBone Marrow
Estimated Nutrition
Calories
1210.3
kcal / serving
2420.5 kcal total
Carbs
22.1g
per serving
44.2 g total
Fat
92.9g
per serving
185.8 g total
Protein
71.2g
per serving
142.4 g total
Cook Time
15
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
5
g
Sugar
CondimentsSauces
10
g
English Mustard
20
g
White Wine Vinegar
Dairy
2
piece
Duck Eggs
free-range
GrainsCereals
2
slice
Sourdough Bread
1.5cm thick slices
Meat
2
piece
Bone Marrow
2.5cm cut with a hole wide enough to fit a teaspoon
500
g
Beef Fillet Tails
two 250g portions
NutsSeeds
1
pinch
Sea Salt
flaked, for seasoning
1
pinch
Black Pepper
for seasoning
10
g
Smoked Paprika
approximately 2 tsp
5
g
Cayenne Pepper
approximately 1 tsp
2.5
g
Cumin
ground, approximately 0.5 tsp
1
clove
Garlic
peeled and grated
1
tsp
Sage
dried
OilsFats
10
ml
Vegetable Oil
plus extra for frying
50
g
Beef Dripping
80
g
Rapeseed Oil
Vegetables
200
g
Watercress
6
piece
Radishes
breakfast radishes, green tops left on
0.5
piece
Cucumber
peeled, seeds removed, cut into 5mm slices
50
g
Horseradish
fresh, grated

Method

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