- 250g mature Scotch beef fillet, trimmed
- 1 shallot finely diced
- 4 coriander finely diced
- 1 tbsp capers, rinsed & finely diced
- 1 tsp parsley finely chopped
- 2 tbsp mushroom ketchup
- Tabasco to taste
- 500g button mushrooms blended
- 4 shallots finely diced
- 1 tbsp Dijon
- 1 tsp gentleman’s relish
- 150ml white wine vinegar
- 100g caster sugar
- 8 eggs
- Rye bread (cut into 2 cubes)
- Mustard cress
- 10 whole blanched almonds
- Red chicory leaves
Scotch Beef Tartare, confit egg yolk and rye bread recipe by Jamie Scott
Ingredients
Method
Method:
In a heavy based saucepan, sweat the shallots with no colour, add the mushrooms and cook for 5-6 mins.
Add the rest of the ingredients and lower the heat, cook for 12-15mins until thick, blend until smooth, pass through a thin sieve and season to taste.
Cook the eggs @ 63℃ for 35 minutes in a water bath or 6 minutes on the boil in a sauce pan.
Allow to cool to room temperature, crack the eggs and remove the yolks, discarding the whites.
Whisk until smooth, season and keep out at room temperature in a piping bag.
Fry of the rye croutons in 1 tbsp of rapeseed oil until crispy place on a j cloth and season.
To Serve:
Dice the fillet of Scotch beef into 3 mm cubes, mix with the rest of the ingredients and season with salt and the tabasco.
Place 5 spoonfuls on the plate and garnish with the egg yolk and a couple dots of the ketchup, finish with the croutons, mustard cress and grate over the almond. Serve with chicory leaves on the side.
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