tartar

Place the sirloin joint onto a steamer tray.
Place the tray with the sirloin joint into the pre heated oven set to 100°c steam for 2 minutes.
After 2 minutes, remove the sirloin from the oven and place into the blast chiller to fully chill.
Once the beef has fully cooled, remove from the blast chiller.
Prep the beef.

tartar sauce

Place a medium pan of water on the induction stove top on a medium to high heat and bring to a simmer.
Meanwhile, weigh all the ingredients into the thermomix jug.
Place the jug onto the thermomix base and attach the lid.
Blitz the tartar sauce base on speed 10 for 15 seconds.
After 15 seconds, stop the thermomix and remove the lid.
Scrape the sides of the jug and the blade to ensure all the anchovy filets are caught.
Reattach the lid and continue to blitz on speed 10 for 1 minute.
After 1 minute, stop the thermomix and remove the lid.
Pour the entire contents into a medium mixing bowl.
Place the bowl over the simmering water on the induction stove top and turn the heat setting down to the lowest.
Whisk the mix until it reaches 65°c.
Once the mix reaches 65°c, remove the bowl from the heat.
Pour the tartar sauce into a clean ½ gastro container and place into another ½ gastro filled with ice and water.
Place a layer of cling film over the surface of the tartar sauce to prevent a skin from forming.
Place the tartar sauce into the blast chiller to fully chill.
Once the tartar sauce has fully cooled, remove from the blast chiller.
Place the tartar sauce into a clean container with an airtight lid.
Place the tartar sauce into the fridge until required.

rendered beef fat

Place the beef fat into a gastro and cover with foil.
Place the gastro into the oven for 2 hours.
After 2 hours remove the rendered beef fat from the oven and strain through a fine chinois into a clean container.
Place the passed beef fat into the blast chiller to fully cool.
Once the beef fat has fully chilled place an airtight lid onto the container and store in the fridge until required.

beef butter

Place the rendered beef fat into a small pan and place onto the induction stove top on a low heat setting to melt.
Once the beef fat has fully melted whisk in the butter piece by piece making sure each piece is fully emulsified before adding the next.
Once all the butter has been emulsified in, add the salt, and whisk to fully dissolve.
Once all the salt has been dissolved, place the beef butter into a clean container.
Store the beef butter in the fridge until needed.

beef toast

Preheat the oven to 160°c, 4 fan and 0% humidity.
Butter the bread both sides with the beef butter.
Place the buttered bread onto a gastro tray lid.
Place another gastro tray on top.
Bake the bread in the pre heated oven set to 160°c for 30 mins.
After 30 mins, remove the beef toast from the oven and remove the top gastro tray.
Place the beef toast onto a cooling rack and allow to cool to room temp.
Once the beef toast has called to room temp, place into a clean container and place an airtight lid on top.
Store the beef toast at room temp until required.