80gm diced dry aged eye fillet beef
10gm Worcestershire sauce
2ml red Tabasco sauce (4 shakes of the bottle)
10gm tomato sauce
10gm shallots, diced
5gm cornichons, diced
5gm capers, chopped
20gm Dijon mustard
5ml lemon juice
5gm fresh parsley, chopped
2 ½ gm Sea Salt
10 turns of Freshly milled white pepper
1 egg yolk, raw
5gm egg white, cooked and chopped
5gm egg yolk, cooked and chopped
1 tbs toasted garlic bread crumbs
1 tbs fresh parsley, chopped
1gm fresh horseradish, grated
Dijon mustard (extra, to taste)
5 slices good sourdough bread, thinly-sliced and cut into 5 circles with an 80mm cutter, then toasted
5 potato chips (thinly slice Nicola potatoes on a mandoline, gently fry until crisp, then drain on absorbent paper)
½ lemon wrapped in muslin (to serve).
300gm panko crumbs
75ml garlic-infused oil
2 tbs fresh parsley, chopped
Salt and pepper, to taste
- Place panko crumbs in a dry frypan, then add the garlic oil.
- Set pan to a low heat and gently toast, stirring occasionally for about 15 minutes or until golden.
- Remove from the heat, then season. Allow to cool then toss through the parsley.
- In a medium bowl combine the eye fillet, Worcestershire sauce, Tabasco sauce, tomato sauce, shallots, cornichons, capers, mustard, lemon juice and parsley.
- Mix well, then season to taste with salt and pepper.
Serve on a large round main course plate.
- Brush a strip of Dijon mustard down the centre of the plate then place a 100mm pastry cutter (or ring) at the top right hand side (1 o’clock) and fill with tartare mix.
- Gently flatten the top of the tartare. Then use an egg to make an indentation in the centre of the tartare. Place the egg yolk in the indentation, then remove the pastry cutter.
- Sprinkle polonaise garnish over the tartare and yolk, then grate the horseradish over the top.
- Garnish the plate with the sourdough disks, potato crisps and lemon wedge.