Ingredients
- egg yolks 4
- soy sauce 150ml-200ml
- shallots 5 large, peeled
- thick greek yogurt 150g
- aged beef rump 320g, excess fat trimmed
- olive oil 1 tbsp
- Worcestershire sauce a couple of dashes
- Dijon mustard 2-3 tsp
- chives, flat-leaf parsley or tarragon chopped to make 1 tsp of each
- Little gem hearts 2, leaves separated
Method
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Step 1
Put the egg yolks in a small dish and cover with soy sauce until completely submerged. Cover with clingfilm, chill and leave to marinate for at least 4 hours.
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Step 2
To make the onion ash, heat the oven to 190C/fan 170C/gas 5. Slice 3 of the shallots as thinly as possible and spread evenly onto a non-stick baking tray. Cook until black, completely dry and brittle, around 1½ – 2 hours. Allow to cool, then tip into a food processor and blend to a fine powder.
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Step 3
Mix the yogurt and just under half of the ash. Cover and leave to infuse in the fridge for 3 hours, then taste, add a little more ash if you like and some salt and pepper.
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Step 4
Slice the remaining shallots 1cm thick, and spread into a single layer at the bottom of a pan. Add some water to cover, then add a pinch of salt, bring to the boil and cook until tender, about 5 minutes. Remove from the pan and leave to cool on a baking sheet. Once cool, caramelise the edges with a blowtorch or put under the grill until lightly charred.
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Step 5
For the tartare, chop the beef as finely as possible, tip into a bowl and mix with olive oil, Worcestershire sauce, and mustard (add more if you like it stronger). Add the chopped chives, parsley and tarragon. Season with salt and pepper.
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Step 6
To plate the dish, put a spoon of ash-infused yogurt onto 4 plates, then spread in a line with a spatula or the back of a spoon. Add the tartar on top of the yogurt, a marinated egg yolk alongside, cover with a few Little Gem leaves and the shallot rings. To finish, lightly dust with a little more onion ash powder.
Nutritional Information
- Kcals 252
- Fat 14.5g
- Saturates 5g
- Fibre 1.9g
