Black Garlic Bone Marrow Butter

Method

• 1)

  Pop your marrow bone into an oven proof dish and hit it with a pinch of flakey salt, crack of black pepper and olive oil. Roast it at 180C until golden approx 1hr. 

• 2)

  Scoop out the marrow into the oven proof dish and discard the bone. Add two tablespoons of chopped black garlic, a pinch of flakey salt and a crack of black pepper to the pan also.

• 3)

  Add 200g of ‘Westgold’ salted butter to a blender or food processor and add the marrow, black garlic etc from the pan and blend it until smooth. 

• 4)

  Cook your steak to you liking, we did med rare which is 4 mins on one side, 3 mins on the other side then 2 mins on the fat to render down the rump cap fat and make it crispy.

• 5)

  Set you steaks aside to rest for half the cooking time and hit it with a dolop of the butter. Once it’s rested I like to slice it up and transfer it to serving plate with another dollop of that bone marrow and black garlic butter. 

• 6)

  Enjoy! You can keep any leftover butter in the fridge for another time or wack it on some sourdough toast in the morning!