One Square Scotch Beef steak tartare with confit egg yolk, toasted sourdough and parsley gel

Quality Meat Scotland


Standard Supplier 1st November 2017
Quality Meat Scotland


Standard Supplier

One Square Scotch Beef steak tartare with confit egg yolk, toasted sourdough and parsley gel

As an incredibly popular meat within the UK, Scotch Beef recipes are vast and varied. With a range of Scotch Beef cuts to consider as well as cooking methods and flavour pairings, Scotch Beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! One Square Scotch Beef steak tartare with confit egg yolk, toasted sour by Craig Hart, executive chef, One Square, Restaurant Sheraton Grand Hotel & Spa, Edinburgh. Makes 10 portions. In association with Quality Meat Scotland. Photography by Guy Hinks.


  • 900g Scotch Beef fillet
  • 100g shallots
  • 80g Capers, baby
  • 100g Cornichons
  • 12 x Free range hen’s egg – 2 are for the tartare dressing
  • 30g Chives
  • 8g Thyme
  • 1 Clove of garlic
  • 100ml Rapeseed oil
  • 100ml White wine vinegar
  • 50g Caster sugar
  • 10 White peppercorns
  • 12 Coriander seeds
  • 300g Curly parsley
  • 20g Ultratex
  • 100g Sourdough
  • 50g Watercress
  • 10g Maldon salt
  • Black pepper in a mill
  • 20g Dijon mustard
  • Tabasco sauce to taste
  • 3 tsp Worcestershire sauce


Finely dice the Orkney gold Scotch Beef fillet and the shallots, capers, cornichons and chives. Confit the free range hens egg in thyme and garlic flavoured oil at 55°C for 45mins in a vac pack bag and then refresh into iced water. Mix the egg yolk, Dijon mustard, tabasco, Worcestershire sauce and seasoning into a bowl and reserve. Mix the Scotch Beef steak, gherkins etc. into a bowl and slowly add in the egg yolk and mustard mix until you have the correct consistency and season to taste. Slice the shallots and add into the pickling liquor and reserve until required.
For the parsley gel, blanch the parsley twice in boiling salted water and refresh each time into iced water. Lightly dry the parsley out and then thermomix it, slowly adding in some of the cooled parsley blanching water into it till you have bright green parsley water. Pass it through a coffee filter and slowly thicken with Ultratex until it coats the back of a spoon, season to taste.
Finely slice some sourdough and toast it.
Pack the Scotch Beef steak tartare mix into a cutter and place the drained confit egg on top; arrange the rest as per the pictures and finish with the watercress.

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