Steak Tartare

110g sirloin steak

10g minced capers

10g minced sweet pickles

5g minced onions

5g mustard mayonnaise

Tabasco sauce

Worcestershire sauce

Salt and freshly ground black pepper


Mustard ice cream

500g cream

100g of egg yolk

2g salt

50g mustard

3 gelatin sheets


Bread soufflé

250g high-gluten flour

250g low-gluten flour

10g brewer’s yeast


Lemon and caper preserves

100g of lemons

100g of sugar

50g of pickled capers


Spicy tomato compote

40g sugar

20g vinegar

300g tomato purée

1g paprika

Tabasco sauce



Oloroso Sherry Sphere

500g water

8g alginate

200g Oloroso Sherry

1.5g cooking lime

2g xanthan gum



Meat Béarnaise

100g egg yolks, room temperature

200g clarified butter

20g vinegar and tarragon reduction

10g reduced beef broth


Nut butters

500g butter

Spanish paprika


szechuan pepper

chopped chives



Steak Tartare 

Chop the sirloin steak very finely and dress it with the rest of ingredients. Season to taste and set aside.

Mustard ice cream

Heat the cream in a medium pot over a medium heat until it comes to a boil. Pour half of the cream over the egg yolks, stirring constantly, then add the mixture back to the pot with the cream. While stirring, heat the mixture to 85ºC, then remove from the heat. Add the gelatin sheets, salt, and mustard and stir to combine. Chill the mixture to 25ºC and then put the mixture into a pastry bag. Drizzle drops of the batter over a container filled with liquid nitrogen. As the mixture drops into the liquid nitrogen, small mustard balls will form. Drain the liquid nitrogen and reserve the balls in a Tupperware container in the freezer at 18ºC. 

Bread soufflé

Preheat the oven to 250ºC. Combine the high-gluten and low-gluten flours and form a volcano shape. Dilute the yeast with about 200g of water and begin to mix the flour mixture and yeast mixture to create a dough, adjusting with more flour and water as necessary. When a smooth, elastic dough is obtained, let it rest for a minimum of 6 hours. Pass the dough through a pasta maker until it creates very fine sheets. Cut the dough into 10-millimeter strips with a pasta-cutter, and bake at 250°C until the dough rises and acquires colour.

Lemon and caper preserves

Cut the lemon into a fine brunoise, place it in a saucepan with the sugar and chopped capers. Cook until it acquires the texture of jam.

Spicy tomato compote

Caramelise the sugar in a pot. When it is “blond,” cut the heat by adding the vinegar. Add the tomato purée and season with the paprika, Tabasco sauce, and salt. Reduce the mixture to a compote.

Oloroso Sherry Sphere

Combine the water and the alginate in a Robot Coupe and reserve. To make the sphere, mix the Oloroso Sherry, cooking lime, and xanthan gum in a food processor. Vacuum-seal the mixture to remove any excess air and achieve translucence. Drop a spoonful of the mixture at a time over an alginate bath, give it a few minutes to react. Then, with a slotted spoon remove the spheres from the bath. Rinse the spheres with water and cover in sugar for about 3 hours, until the sugar has partly absorbed the water from the spheres and they take on the appearance of raisins. 

Meat Béarnaise 

Put the egg yolks in a bowl. Whisk the clarified butter into the egg, mixing thoroughly until the butter is completely incorporated. Lastly, add the vinegar-tarragon reduction and beef broth and keep warm.

Nut butters

Divide the butter into 4 parts. Mix 1 part with the paprika, 1 with the turmeric, 1 with the peppers, and 1 with the onions. Once seasoned, reserve the butters separately in small pastry bags.

To serve 

Arrange the Steak Tartare in the centre of the plate, and plate the scoops of the mustard ice cream over it. Garnish the plate with a line of meat béarnaise. Fill a bread soufflé, some of the lemon and caper preserves, a bread soufflé with some of the szechuan Butter, another with the tomato compote and another with turmeric butter. Do the same with the paprika butter and onion butter. Then, place a few of each of filled bread soufflés, along with the Oloroso sherry spheres on top of the Steak Tartare and meat béarnaise. Finish the plate with a few mustard leaves.


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