10 pounds beef marrow bones
4 cloves garlic, chopped
½ white onion, chopped
4 ounces dried mission figs, roughly chopped
4 tablespoons olive oil, divided
4 ounces chicken stock
1 pound chicken livers, cleaned
2 teaspoons cocoa powder
1 ½ teaspoon salt
½ teaspoon black pepper
4 ounces butter, cut into small pieces, room temperature
1 cup heavy cream
8 ounces Australian wagyu beef
Garlic butter, melted
For the Mission Fig and Bone Marrow Mousse:
Preheat the oven to 350°F. Roast the marrow bones in the oven until the marrow is fully cooked and softened, approximately 30 minutes. Remove the marrow from the bones. There should be approximately 8 to 10 ounces of marrow. Chill. Gently sauté the garlic, onion, and figs in 2 tablespoons of olive oil until the onion is translucent. Add the chicken stock. Simmer the stock until reduced and almost dry. Remove from heat and cool. Combine the bone marrow and the fig mixture. Pass through a meat grinder to finely mince.
Sauté the chicken livers in 2 tablespoons of olive oil until just cooked through but still pink. Drain off any excess liquid and cool. Combine the bone marrow and fig mixture with the cooled chicken livers, cocoa powder, salt, and pepper in a food processor. With the processor running, add the cubes of butter a few at a time and process to fully incorporate. Transfer the mixture to a bowl. In a separate bowl, lightly whip the cream then fold into the mixture. Refrigerate.
To Assemble and Serve:
Sear the wagyu beef until rare. Plate four slices of meat per plate and top with a quenelle of Mission Fig and Bone Marrow Mousse. Lightly drizzle the melted garlic butter on top.