Tartare Of Beef Fillet, Crisp Onion rings, Truffle Jelly,
Tartare of Beef Fillet
400 grams beef fillet, minced coarsely
2 small cornichons, finely diced
1 tsp baby capers, washed and chopped
2 tsps shallot, finely chopped
1 large egg yolk
dash of tobasco
¼ tsp mustard
2 tsp tomato ketchup
dash of worchestershire sauce
1 tsp chopped chives
¼ tsp chopped red chilli
Crisp Onion Rings
1 spanish onion, peeled
100 mls beer batter
flour for dusting
250 grams mixed mushrooms, the more varieties the better. I like to use a mix of shiitakes, shemiji, chanterelles and swiss browns.
200 mls al greque recipe ( see basic recipes page ?? )
5 gms tarragon, finely chopped
5 gms chives, finely chopped
30 gms butter
2 galic cloves
4 pieces quail egg yolks
60 mls truffle jelly ( see basic recipes page ?? )
4 slices sourdough toast
8 sprigs chervil
Steak tartare is my favourite way to eat beef. Here I match with a small warm mushroom salad, crisp fried onion rings and a truffle jelly. Again the combination of warm mushrooms and cold tartare really highlight the flavours of each other. A nice glass of gamay or pinot noir would set this off perfectly.
For the tartare of beef: place the minced beef in a cold bowl and add all the other ingredients and mix well. taste and adjust the seasoning with sea salt and add more tobasco or worchestershire sauce if needed
For the mushroom salad:. melt the butter in a frying pan and add the garlic, when it starts to brown add the mushrooms and gently sauté until golden brown brown, taste the mushrooms and correct seasoning with a little sea salt Add the a la grque mix and bring back to the boil. remove from the stove andpour into a preserving jar. When needed drain the mushrooms and sauté in a little butter and toss with the chopped tarragon and chives.
To complete: using a ring mould divide the tartare between four plates and make a neat ‘pattie’ in a ring mould. smooth off the top and make a small indentation in the middle of each tartare. Place the quail egg yolk in each indentation. Scatter the warm mushroom salad around each tartare. Spoon some truffle jelly onto each plate between the piles of mushroom salad. Top each tartare with a small stack of onion rings and garnish with chervil.
Makes four servings