Smoked Beef Tartare, egg yolk jam, mustard leaves & pickled radish by Paul Hood



Standard Supplier 3rd December 2014

Smoked Beef Tartare, egg yolk jam, mustard leaves & pickled radish by Paul Hood

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Recipe for Smoked Beef Tartare, egg yolk jam, mustard leaves & pickled radish by Paul Hood in association with Goodfellows.


  • Aged Black Angus fillet
  • Sauce for the Tartare
  • 210 ml Soy sauce
  • 15 drops Tabasco
  • 600 g Ketchup
  • 30g English mustard
  • 225ml Olive oil
  • 230ml Brandy
  • 45ml Worchester sauce
  • Diced capers
  • Confit shallots
  • Brunoise cornichons
  • Chopped parsley
  • Pickled egg yolk puree
  • 20 egg yolks
  • Sherry vinegar
  • Extra virgin olive oil
  • Pickling liquor recipe for the radish
  • 250ml muscatel vinegar
  • 200ml ww vinegar
  • 200g castor sugar
  • 2 star anise ] dissolve all sugar in vinegar and infuse
  • 2 cinnamon stick
  • 6 cloves
  • 2 tsp. mustard seeds


Aged Black Angus fillet

Trim the beef fillet and hang in the smoking room, allow long enough for it to smoke and take on the flavour, about 1 hour to 2 hours

Chill and sear on the plancha or sear with blow torch, all over the meat,

On a Board

Slice the meat at an angle across the fillet leaving thin disks of meat

Then turn and chop not to fine with a sharp knife

In a bowl mix with brunoise cornichons, diced capers and confit shallots

Season and set aside

Keep this stored in an air tight container ready to mix with the sauce

Pickled egg yolk puree

Using the real yellow egg yolks (either Italian or organic English)

Place into a sous vide bag and cook at 65’C for about 2 hours until a dense texture had been achieved

Chill over ice

When chilled place into a thermo season with salt and sherry vinegar and blend adding olive oil to taste keep quite thick

Reserve in a plastic bottle for service


Moolie, Wash, don’t peel, thin slice and cut in ½ and keep in ice water

Round radish, shave thin and keep in ice water

Breakfast radish cut in half and wash in ice water, keep cut in half for service to pickle

Diced sourdough croutons cut 7mm square fried in butter

Mustard leaves washed and picked,

Raw horseradish, peel and grate over the plate at the end before sending with micro plane

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you