Recipe for Tri-tip Tartar with Bone Marrow from Chef Freddy Money (chef portrait), Executive Chef and Culinary Innovator for Australian Agricultural Company (AACo), producers of Westholme.

Serves 2



  • 200g             Westhome Tri Tip
  • 20g              cornichons
  • 10g               shallots
  • 4g                 chives
  • 6g                 Dijon mustard
  • 3g                salt
  • 2g                 pepper
  • 8g                 olive oil


  • 40g               lard
  • 150g             fresh bread crumbs
  • 20g               dried onion


  • 100g             bone marrow
  • 6g                 Dijon mustard
  • 10g               white wine vinegar
  • 30g               egg yolk
  • 200g             vegetable oil
  • 6g                 salt



  • Fried capers
  • Thinly sliced baby radish
  • Nasturtium leaves


The Tartar – Method 

Dice the beef to a small brunoise and place into a bowl over ice. Brunoise the shallot and cornichon. Finely chop the chives. Place all ingredients into a bowl and lightly combine. Add 5g of bone marrow emulsion to loosen the mix. Leave in the fridge ready for service.


Crumble – Method

Melt the lard into a large, heavy bottom pan. Once hot add the fresh bread crumb and cook to a golden colour, take off the heat and dry on a paper towel. Place the dried onion and the cooled crumb into a vacpak bag and lightly smash to break up the dried onion. Place into a deli cup and leave ready for service.


Mayonnaise – Method

Melt the bone marrow in a pan and immediately cool down. Place the mustard, egg yolk, vinegar and salt into a bowl. While whiskying slowly, add the bone marrow to emulsify. Once the bone marrow is combined, slowly add the vegetable oil to thicken until a mayonaisse consistency. Place into a piping bag ready for service.



Combine the tartar in a disk formation and pipe domes of mayonaise, top with crumble, and assemble thinly sliced baby radish. For the garnish, have ready capers fried in oil and small leaves of nasturtium.