Scotch Beef Tartare, confit egg yolk and rye bread recipe by Jamie Scott



Standard Supplier 8th February 2019

Scotch Beef Tartare, confit egg yolk and rye bread recipe by Jamie Scott

A true culinary classic, steak tartare is a delicacy made with high quality beef, highly seasoned and enjoyed raw.


  • 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


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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