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
200g Angus Sirloin
10g crispy garlic chips
1 Cured egg yolk
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.
30ml sesame oil
45ml grape seed oil
70ml soya sauce
40ml rice vinegar
5g black pepper
5g yellow mustard
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
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