Velouté of Roasted Beef Bone Marrow with Porcini Essence and Smoked Egg Yolk Confited in Lard

Roast the marrow bones at 220C for 15 minutes until caramelized. Scoop out the rendered marrow and reserve. In a saucepan, melt the butter over medium heat, add the sliced shallot, thyme, and dried porcini mushrooms, sweating them for 3 minutes without color. Pour in the beef bone broth and simmer for 15 minutes to extract the porcini essence. Strain the broth through a fine-mesh chinois, discarding solids. Return the strained broth to the saucepan, whisk in the heavy cream and roasted marrow, and simmer for 2 minutes. Transfer to a high-speed blender and emulsify at maximum speed until completely smooth, aerated, and velvety. Season with sea salt to taste.

Gently melt the pork leaf lard in a small, deep saucepan until it reaches exactly 63C. Whisk in the liquid smoke. Carefully slide the raw egg yolks into the warm smoked lard. Maintain the temperature at 63C for 12 minutes to gently confit the yolks until they are warm and jammy but still fluid in the center. Carefully lift the yolks out of the lard using a slotted spoon just prior to plating.

Warm two wide, shallow heated bowls. Place one warm smoked egg yolk in the exact center of each bowl. Carefully scatter the crispy pork belly lardons around the base of the yolk. Gently pour the aerated, frothy Marrow Velouté around the yolk at the table, ensuring the yolk remains pristine and partially visible in the center. Garnish with a few delicate leaves of micro bull's blood greens.