Aged Angus Beef Tartare

Recipes: Week 9

Beef_Tartare

Aged Angus Beef tartare, cured hen’s egg, crispy garlic, wild radish, peppered onion and soy dressing

Aged Angus Beef Tartare, cured hen’s egg, crispy garlic, wild radish, peppered onion and soy dressing
By Anwar Abdullatief, Sous Chef of the Jordan Restaurant with Chef George Jardine 

Tartar

200g Angus Sirloin

3 shallots

10g crispy garlic chips

30g aioli

1 Cured egg yolk

Chives

Salt and pepper to taste

Finely chop the beef into small even dice. Dice shallots and finely chop chives and add to the meat. Add the rest of the ingredients and season with salt and pepper.

Dressing

30ml sesame oil

45ml grape seed oil

70ml soya sauce

40ml rice vinegar

20ml water

25g sugar

5g black pepper

5g yellow mustard

1 onion

Finely dice onion and sweat off in saucepan. Add the rest of the ingredients to the saucepan and simmer on a low heat until the liquid has reduced to half the quantity.

Cured Egg yolk

1 egg yolk

Fine salt

Olive oil

On a small flat tray pour olive oil to about 3mm deep, place egg yolks in tray and add salt to yolks. Refrigerate for an hour and a half and remove from tray, removing excess salt.

Perfectly paired with Jordan Inspector Peringuey Chenin Blanc

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