Fluffy Beef Marrow Omelets with Marrow Sauce
This recipe is featured in A Farmer’s Failed Feast
Getting a nice long round of beef marrow out of the bone takes a bit of practice – but a butcher can split the bones for you. I tend to soak the bones overnight, which makes the task easier. Or just have the butcher saw the bones into 2.5-4 cm (1- 1.5 inch) slices; after a short poach in lightly salted water you should be able to punch out the marrow with your thumb.
Fill these fluffy omelets with spoonfuls of marrow bound with marrow sauce. Garnish with slices of poached marrow in a ring of marrow sauce.
For the marrow sauce:
- 237 ml (1 cup) dry white wine
- 15 ml (1 tablespoon) chopped shallots
- 1 sprig fresh thyme
- 1 bay leaf or 2 juniper berries
- 237 ml (1 cup) beef demi-glace or strong reduced beef stock*
- 57 grams (2 ounces) butter
- 57 grams (2 ounces) poached beef marrow, drained and diced
For the omelet:
- 6 large eggs, separated into whites and yolks
- 59 ml (1/4 cup) finely chopped scallions
- Salt and pepper, to taste
- 30 ml (2 tablespoons) lard
- 30 ml (2 tablespoons) butter
- 10 ml (2 teaspoons) chopped parsley
*To make the reduced beef stock: Make a roux by heating 30 ml (2 tablespoons) vegetable oil and adding 22 ml (1 1/2 tablespoons) flour. Stir until golden brown. Add half a carrot, thinly sliced, and herbs of your choice. Stir until the carrot is softened, add 473 ml (2 cups) strong beef broth, and simmer until thickened, about 10 minutes.
- For the marrow sauce: In a medium saucepan combine the wine, shallot, thyme, bay leaf or juniper berries, and a good pinch of salt. Add the demi-glace or stock. Bring to a boil and reduce by one-third. Remove from heat, add butter and strain. Set aside to keep warm. Just before serving add the beef marrow. After the sauce is plated, garnish it with a sprinkling of chopped parsley.
2. For the omelet: In a mixing bowl, whisk the egg whites until they form soft peaks. In a separate bowl, beat the egg yolks until creamy. Pour the yolks over the whites and add the scallions and salt and pepper as desired.
3. Place a large cast-iron skillet or other heavy skillet over medium-low heat. Add the lard and butter. When they are melted and sizzling, add the egg mixture and tilt pan so it covers the bottom. When the eggs pull away from the sides of the pan and are golden underneath (gently lift an edge to check), ladle about half the marrow sauce down one half of the omelet, and spoon in about half the marrow medallions.
4. Tilt the pan and roll the ends of the omelet over itself – shake (or pat) into a crescent and slide onto plate. Circle with the remaining marrow sauce and garnish with slices of marrow and parsley.