Marrow

New foods of the old west is an enticing from the Fort Restaurant. The today’s Denver post’s life and culture 5/1/2019 brings a cooking demo about roasted bone marrow at the Fort Restaurant. speaking about roasted marrow brings me back to a Good Osso Buco or great beef stock, but I digress.. The culinary thread Bill St.John has left was a reference to chef Fergus Henderson and the restaurant St.John. the tip to tale referenced in Chef’s pencil (recipes) one can find roast bone marrow and parsley salad. Chef Henderson states that this is one dish that does not change on the menu.

I have found the most difficult part of roasted bone marrow as a steak garnish is splitting the bone. bones can be a bit slippery when splitting using a cleaver, and from a safety stand point – more precarious on a ban saw. Splitting is best left to the butcher. For the roasted bone marrow – a bit of char help bring out flavor. it takes about 20 minutes to loosen up and not completely melted. I my opinion the best accompany for a filet mignon is a melting marrow on-top.