Ingredients
Pickling liquor for the radish
250ml muscatel vinegar
200ml white wine vinegar
200g caster sugar
2 star anise
2 cinnamon sticks
6 cloves
2 tsp. mustard seeds
Beef tartare
Fillet of aged Black Angus beef
210ml Soy sauce
15 drops Tabasco
600g Ketchup
30g English mustard
225ml Olive oil
230ml Brandy
45ml Worcester sauce
Diced capers
Confit shallots
Brunoise cornichons
Chopped parsley
Pickled egg yolk puree
20 egg yolks
Sherry vinegar
Extra virgin olive oil
For the garnish
1 mooli
20 round radish
20 breakfast radish
200g sourdough croutons, cut 7mm squares fried in butter
50g mustard leaves, washed and picked
50g raw horseradish, peeled and grated over the plate with a microplane just before service
Method
Pickling liquor for the radish
Dissolve the sugar in vinegar and add the reserved radishes to infuse.
Beef tartare
Trim the beef fillet and lay in the smoking room, allowing long enough for it to smoke and take on the flavour. Silce the fillet at an angle, keeping it thin; take these beef disks and slice them to a julienne. Keep them stored in an airtight container ready to mix with the sauce.
In a bowl mix the beef with brunoise cornichons, diced capers and confit shallots. Season and set aside.
Pickled egg yolk puree
Place egg yolks in a sous vide bag and cook at 65’C for about 2 hours until a dense texture had been achieved. Chill over ice.
When chilled place into a thermo and season with salt and sherry vinegar and blend adding olive oil to taste keep quite thick. Reserve in a plastic bottle.
Garnish
Wash and thinly slice the mooli and keep in ice water. Cut the round and breakfast radish in half, reserving one half to pickle for service and thinly slice the other, reserving them in ice water.
Dice the sourdough croutons into 7mm square and fry in butter.
Wash the mustard leaves and peel the raw horseradish, in order to grate over the plate at the end before serving.
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