Boneless marrow cylinders can be salt-cured or smoked, then sliced into coins to embellish steaks and burgers, or even vegetables and salads. Lightly torch the marrow disks to soften just before serving.
Make Marrow Kromesky. Wrap marrow cylinders in a thin layer of bacon, bread each piece, and deep fry to a dark golden brown.
For a spectacular main dish, butterfly a thick filet or small roast, place boneless marrow cylinders in the middle of the flattened meat, then roll and tie into a roulade. Pan-sear or roast the meat to your desired doneness. To serve, cut the roulade in half to show off the softened marrow in the middle.
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