Smoked Beef Tartare:
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.
Aged Black Angus fillet:
Trim the beef fillet and lay in the smoking room, allow long enough for it to smoke and take on the flavour, start to slice the fillet at an angle and keep it thin.
Take the beef disks and slice them to a julienne.
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.
Garnish:
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 microplane.