Roasted marrowbone with gremolata and thinly sliced bavette

Preparation:

1. Make the gremolata:

• Finely chop the garlic, parsley and lemon zest.
• Mix everything with the panko or breadcrumbs
• Add a tablespoon of olive oil and a pinch of salt
• Mix until you get a coarse paste

2. Marrow bones:

• Place the marrow bones in an oven dish or on a heatproof tray.
• Cover the marrow bones with the gremolata.
• Put the marrow bones in a preheated oven at 200 °C for 15 to 20 minutes, or on the barbecue with the lid closed. Once the marrow starts to bubble and the crust is golden brown, they are ready.

3. Beef:

• While the marrow bones cook, grill the beef briefly over high heat on both sides.
• Let it rest briefly and slice very thinly.

4. To finish:

• Arrange the marrow bones on a plate or platter.
• Lay the slices of meat on the marrow bones.
• Finish with a pinch of fleur de sel or smoked salt.

Tip:

Serve with a piece of sourdough bread or toasted focaccia to dip into the marrow. Add a glass of full-bodied red wine and you are done.