2 lbs. beef steaks
1 Tbsp. chopped fresh parsley
1/2 medium onion, slivered
4 hard-cooked egg yolks
2 Tbsp. bone marrow
1/4 tsp. ginger
1/4 tsp. salt
pinch saffron

ginger, cinnamon, hard-cooked egg yolks, and vinegar as a garnish

Method

lice the steaks vertically across the grain to be about 1/4 inch thick. The final portions should be about the size of the palm of your hand. Mix Parsley, onions, egg yolks, marrow, ginger, saffron and salt together. Put two or three tablespoons of the mixture on the center of each steak, roll them up, and secure with a toothpick. Roast at 350°F until filling reaches 165°F – about 20 minutes. Sprinkle with spices, vinegar, and crumbled egg yolks.

Serves 8 (as an appetizer)