Wagyu Spinalis with Black Garlic & Espresso Marrow Butter and Cured Egg Yolk Glass

To cure the yolks: Pack the fresh egg yolks completely in a bed of kosher salt inside a small container. Refrigerate for 4 days until firm. Gently rinse off the salt under cold water, then dry in a dehydrator at 65°C (150°F) for 3 hours until grateable like hard cheese.

To make the tendon glass: Boil the beef tendon in salted water for 4 hours until completely gelatinous. Slice paper-thin, lay the slices on silicone mats, and dehydrate at 70°C (160°F) for 12 hours until completely dried and brittle.

Season the wagyu spinalis dorsi with smoked flaky sea salt. Vacuum-seal the beef and cook sous vide at 54°C (129°F) for 2 hours.

Roast the marrow bones at 200°C (400°F) for 15 minutes. Scoop out 50g of the hot marrow. In a high-speed blender, combine the hot marrow, grass-fed butter, black garlic, espresso powder, and a pinch of salt. Blend until silky, aerated, and completely emulsified.

Puff the Tendons: Heat the beef tallow in a deep cast-iron skillet to 190°C (375°F). Drop the dehydrated tendon shards into the hot tallow. They will instantly puff into white, crispy tendon glass. Remove within 5 seconds, drain on paper towels, and immediately grate the cured egg yolk generously over them.

Sear & Assemble: Remove the wagyu from the water bath and pat dry with paper towels. Sear in a smoking-hot cast-iron pan with a tablespoon of tallow for 45 seconds per side to form a deep, caramelized crust. Rest for 3 minutes.

Slice the spinalis, pool the warm espresso marrow butter alongside, and garnish with the golden, egg-yolk-dusted tendon glass.