Bone Marrow Tartare by chef Leigh McDivitt - The Village Butchery by Origin Meat

Ingredients

• 60g of Dry Aged Rump Cap MBS 2+
• 2 x lengths of Bone Marrow
• 1 tsp Diced cappers
• 1 x tsp Pickled cucumber
• 1 x tsp Eshallot
• handful of plain potato chips
• 1 tsp parsley
• 1 x egg yolk
• 6 splashes tobasco sauce
• 1 tsp American Mustard
• Salt & Pepper
• Espelette pepper (optional)