Bone Marrow Pastina with Tenderloin & Gremolata

S6 E03 | Bone Marrow Shots Are Not a Good Idea | Landon Bridges + Daddy Steve | Something's Burning

Social media stars Landon Bridges and Daddy Steve swing by while Bert blows minds with roasted bone marrow, silky pastina, and butter-basted beef tenderloin—plus a bright gremolata to wake it all up. Comedy, p*rn stars, cast-iron care, and one disastrous bone marrow shot (do not recommend).

Before You Start

Steps:

  1. Remove the butter stick, bone marrow bones, and tenderloin from the fridge and let come to room temperature for about 1 hour.

Bone Marrow Pastina

Ingredients:

  • 6 small pieces beef bone marrow (or 3 large, canoe-cut)
  • 1½ cups pastina pasta
  • 1 brown onion, cut into wedges
  • 2 carrots, cut into 1" chunks
  • 1 stick celery, cut into chunks
  • 4 garlic cloves, halved
  • 6 cups beef bone broth
  • 1 bay leaf
  • ¼ cup grated Parmesan, plus more for serving
  • Lemon (for finishing)
  • Salt & pepper
  • Chopped parsley & extra Parmesan for garnish

Steps:

  1. Heat oven to 450°F. Season marrow bones lightly with salt and pepper. Place cut-side-up in a lined air-fryer basket (or lined tray); use parchment to keep them upright.
  2. Roast about 20 minutes until the marrow is bubbly. If needed, roast 3–5 minutes more. Set bones aside. Lower oven to 250°F.
  3. In a medium pot add beef broth, carrots, onion, celery, garlic, bay leaf, and the scraped marrow from 1–2 bones. Bring to a boil, then simmer on low 20 minutes.
  4. Strain through a large sieve into another pot. Bring strained broth back to a very low simmer; taste and season with salt and pepper. Keep warm until ready to cook pasta.
  5. When ready to serve, bring the broth to a medium boil; add pastina and cook 5 minutes. Stir in grated Parmesan and a squeeze of lemon; simmer 1 more minute until pasta is al dente.

Beef Tenderloin (Garlic-Herb Butter Basted)

Ingredients:

  • 2 lb beef tenderloin (eye fillet center cut; chateaubriand)
  • Kosher salt & black pepper
  • 2 Tbsp vegetable oil
  • 1 stick unsalted butter, softened
  • 3 garlic cloves, minced or grated
  • 4 stems fresh thyme, leaves removed
  • 2 stems fresh rosemary, leaves removed

Steps:

  1. Pat tenderloin dry; season generously with salt and pepper. Heat vegetable oil in a heavy, oven‑proof pan over medium‑high. Sear all sides until well browned.
  2. Transfer beef to a wire rack to cool at least 15 minutes. Reserve the searing pan—you’ll use it again.
  3. Make the garlic‑herb butter: mix softened butter with garlic, thyme, rosemary, a pinch of salt, and pepper.
  4. Return tenderloin to the cooled searing pan; smear half the butter over the top and sides. Roast at 250°F for 40 minutes, brushing with the remaining butter halfway through.
  5. Check internal temp: medium‑rare at about 127°F. If needed, roast 5 minutes more. Remove and rest while finishing the pastina. If marrow bones cooled, pop them back into the low oven to warm.

Gremolata Sauce

Ingredients:

  • 1 bunch flat‑leaf parsley (stems OK)
  • 3 garlic cloves
  • Zest of 1 lemon
  • 1 Tbsp lemon juice (plus more to taste)
  • ½ cup extra‑virgin olive oil
  • Pinch red pepper flakes
  • Salt & pepper

Steps:

  1. In a small food processor, pulse parsley, garlic, red pepper flakes, and lemon zest until chopped.
  2. Add olive oil, salt, pepper, and lemon juice; pulse just to combine. Taste and adjust salt and lemon as needed. Keep covered at room temp until serving.

To Serve

Steps:

  1. Ladle pastina into wide, low bowls; garnish with extra Parmesan and chopped parsley.
  2. Slice tenderloin into 1" slices; place 1–2 slices in the center of each bowl and drizzle gremolata over the beef and pasta. Serve the warmed marrow bones alongside.
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