FOR THE BEEF
- ● 120g beef, diced
Aged beef, mushroom, beef fat
Aged beef, mushroom, beef fat
20 min
Recipe created by Adam Handling for Kikkoman to demonstrate how the umami in the soy sauce boosts flavour
Ingredients
FOR THE BEEF FAT EMULSION
- 300ml rendered beef fat, melted
- 50ml egg yolks
- 15ml white wine vinegar
- 12ml Kikkoman Soy Sauce
FOR THE TARTARE DRESSING
- 350g shallots, finely diced
- 100g capers, finely diced
- 12g Kikkoman Soy Sauce
- 40g parsley, finely chopped
- 50g chopped chives
- 50g pickled micro girolles, chopped
FOR THE DRESSING
- 50g Dijon mustard
- 50g gochujang
- 40g Worcestershire sauce
- Kimchi base
- 15ml smoke oil
- 300g tomato ketchup
FOR THE PASTRY TUBES
- 1 square sheet feuille de brick (per tube)
- Fat spray
FOR THE BRIOCHE DISCS
- 1 loaf brioche, thinly sliced
FOR THE GARNISH
- Cornflowers
Method
FOR THE BEEF
Blend the egg yolks and vinegar in the Thermomix, at 63°C, until it becomes a sabayon. Ensure the beef fat is just above room temperature. Slowly add the fat to make a thick mayonnaise consistency, while letting it down with the soy sauce.
Transfer it into a squeezy bottle, for serving.
FOR THE TARTARE DRESSING
Mix all of the ingredients together and then mix together with the diced beef.
FOR THE DRESSING
Mix all of the ingredients together and then mix together with the tartare dressing.
FOR THE PASTRY TUBES
Roll around an already lined thin tube. Deep fry, at 170°C, for 6 minutes, until crispy. Remove from the fat and leave to cool for 5 minutes, then remove from the tube.
FOR THE BRIOCHE DISCS
Cut out discs with the tube you are rolling the feuille de brick around. Cook the discs in the oven to dry out and crisp up.
FOR SERVING
Place a brioche disc in the bottom of the tube. Fill with the beef tartare. Top with cornflowers.
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