Smoked Scotch Beef Tartar with Fois Gras emulsion by Porter and Rye, Glasgow

Quality Meat Scotland


Standard Supplier 16th August 2016
Quality Meat Scotland


Standard Supplier

Smoked Scotch Beef Tartar with Fois Gras emulsion by Porter and Rye, Glasgow

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! - Serves 4, in association with Quality Meat Scotland. Photography by Guy Hinks.


  • 500g Fillet of Scotch Beef
  • 4 large banana shallots
  • 30g Lilliput capers
  • 30g cornichons
  • 30g flat leaf parsley
  • 30g ketchup
  • 30g Dijon mustard
  • 30g mayonnaise
  • Tabasco sauce to taste
  • Worstershire sauce to taste
  • 4 eggs
  • Salt and pepper
  • For the fois gras emulsion:
  • 100g fois gras
  • 100g egg yolks
  • 50ml white wine vinegar
  • 400ml vegetable oil
  • 20g Dijon mustard
  • Salt


Fois gras emulsion:
1. Slice the fois gras 1cm thick then fry in a very hot pan until golden brown on both sides. Remove the pan from the heat and allow the fois gras fat to render out until cool
2. Place the egg yolks, vinegar, Mustard and cooled fois gras into a circulation blender and blend until smooth
3. Slowly drizzle in the oil while blending until the mixture has emulsified
4. Season with salt and place in to a squeezy bottle
1. Dice the fillet of beef in to ½ cm dice and place in a mixing bowl
2. Finely dice the shallots and cornichons and add to the mix
3. Finely chop the parsley then add as well
4. Add in the capers, ketchup, mustard, mayonnaise, tabasco sauce and worstershire sauce and mix thoroughly seasoning the mix as well
Plating up:
1. Take a 6cm ring mould and fill with tartar mix evenly between the 4 plates pressing a small dimple in the top with your thumb
2. Crack the eggs and pass between the 2 halves of the shell to remove the egg white and place the yolk in the dimple on top of the tartar
3. Put 7 or 8 small drops of the fois gras emulsion around the edge of the tartar
4. Cover the plate with a glass dome and using a smoking gun fill each of the domes with smoke
5. Serve straight away with toast on the side removing the domes at the table for full affect

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