Rare seared beef, tartare puree, king prawn, shrimp emulsion

Tom Bainbridge

Tom Bainbridge

31st January 2020
Tom Bainbridge

Rare seared beef, tartare puree, king prawn, shrimp emulsion

60 min

Serves 4.


Beef & tartare puree

  • 300g single muscle rump or fillet 1 x large sweet gherkin 50g capers 2 x banana shallots 1 x hard boil egg 3 tbsp tomato ketchup 2 tbsp Dijon mustard Worchester sauce Tabasco Seasoning

Shrimp emulsion

  • 100g cooked shrimp 2 x egg yolk 1 tbsp Dijon mustard 1 x lemon Oil
  • King Prawns (I use Argentinian red king prawns which we gently poach and peel, any king prawn will be fine though, alternatively cooked prawns will also work!)


First, to cook the beef, get your pan on high. Rub oil around the beef, season generously with salt and pepper and sear for 30 seconds on all sides.
Next for the tartare puree, place all your ingredients together and blend until smooth. Adjust seasoning to suit taste – I like it quite hot!
Then to make the shrimp emulsion, put your egg yolks, shrimp, lemon zest and juice into a food processor. While mixing gradually, add oil until thickened to a light mayo consistency.
Finally, to serve thinly slice the beef and arrange on plate, top with alternate dots of the tartare puree and shrimp emulsion, finish with the kings prawns.

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