Beef tagliata with marrow bone mash

Francesco Mazzei makes his signature dish: an upright marrowbone, stuffed with mashed potato draped with tender slices of beef to create a giant funghi porcini.
Beef tagliata with marrow bone mash
  • Rating:
  • Serves: 1
  • Cook Time: 50 minutes
  • Prep Time: 15 minutes
  • Effort: hard


  • 400 g Aged Black Gold Aberdeen beef fillet
  • 3 marrow bones, cut into 5cm lengths (ask your butcher to do this)
  • 1 tbsp extra virgin olive oil
  • 20 g unsalted butter
  • 2 red-skinned potatoes, (such as DesirĂ©e)peeled
  • black truffles
  • 1 tsp white truffle oil
  • 50 g parmigiano reggiano
  • 100 ml aged balsamic vinegar
  • dash beef stock
  • 2 largesprig thyme
  • pinch fleur de sel


1. Roast the marrow bones at 180C/gas mark 4 for 20 minutes.

2. Pan-fry the beef fillet in a little olive oil, thyme and then butter to seal and colour.

3. Remove the beef from the pan and place in the oven at 200C/gas mark 6 for 10 minutes (pour away any fat in the pan, but do not wash the pan).

4. While the steak is cooking, prepare the potatoes. Fill a saucepan with water and boil the potatoes until soft.

5. Scoop out the insides of the bone marrow and reserve the bones.

6. Mash the potatoes, adding the marrow, black truffle, white truffle oil and Parmigiano.

7. Stuff the bones of the marrow with the mash and cook in the oven for five minutes.

8. Take the beef out of the oven and leave to rest for 10 minutes. Slice the beef thinly.

9. Heat the balsamic vinegar and the stock in the same pan as the beef was browned. Keep the sauce warm.

10. Place a hot marrow bone on a plate and arrange the beef on top to resemble a mushroom.

11. Garnish with the sauce, thyme, freshly-sliced black truffle and a pinch of fleur de sel.

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