Beef Fillet with Smoking Marrowbone, Beet & Gherkin Salad

Serves 2

This is an easy, seasonal dish which allows clean flavours and even a bit of chef-y theatre. The marrow, whilst adding an instant umami flavour, also has great health benefits. Bone marrow is a source of protein and high in monounsaturated fats. These fats are known to decrease LDL cholesterol levels, resulting in a reduced risk of cardiovascular disease. If you aren’t cooking on a BBQ then you can melt the marrow with a kitchen torch.


2 x beef fillet steaks or steak of your choice
1 x marrowbone (split- ask your butcher to do this) BBQ
2 x beetroot – I’ve used golden and candy beet peeled and 1cm diced
1 x medium potato peeled and 1cm diced
1/2 small red onion finely diced
3 x medium gherkins (or two LG) diced
1 Tbsp sunflower oil
2 x tbsp roasted nut oil – I’ve used roasted sunflower seed oil but you can use roasted sesame oil
1 tbsp sunflower seeds


  1. Turn on oven to 200 degrees
  2. Turn on BBQ
  3. Remove the meat from the fridge
  4. Mix the diced beet with the potato and 1 tbsp sunflower oil. Line a tray with foil. Add the beet and potato mix to the tray, season well, and put in the oven for 30 min.
  5. Cut two large pieces of marrow away from the bone.
  6. Heat a dry pan, add the sunflower seeds and toast. Put to one side.
  7. After 30 mins, remove the beet/potato mix and leave to cool slightly
  8. Add the steak to the BBQ. I like mine rare, so I cooked it for 1 min on each side. For medium rare 1.5 min each side.
  9. Put aside to rest.
  10. Mix the beet and potato mix with the gherkin, onion and toasted oil.
  11. Plate up the salad, top with the sunflower seeds.
  12. Plate the steak, place a piece of marrow on the steak. Now here comes the fun part 😊 make sure you are well ventilated and add a small piece of charcoal from the BBQ on top of the marrowbone. This will create a moist flavour bomb to the steak and a bit of drama.
  13. Serve!