- Home
- Recipes
- Meat and poultry
- Aged beef tartare with onion ash
Aged beef tartare with onion ash
Published: October 7, 2016 at 11:23 AM
Save recipe
Serves 4 as a starter
A little effort
Total time: 2 hrs and 30 mins
plus marinating plus infusing
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Mark Jarvis of Anglo restaurant's on-trend recipe for flavour-packed aged beef tartare swaps out finely diced shallots for a surprisingly-easy-to-make smokey onion ash
Low calorie
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
-
4 egg yolks
-
150ml-200ml soy sauce
-
5 large shallots
peeled
-
150g thick greek yogurt
-
320g aged beef rump
excess fat trimmed
-
1 tbsp olive oil
-
a couple of dashes Worcestershire sauce
-
2-3 tsp Dijon mustard
-
chopped to make 1 tsp of each chives, flat-leaf parsley or tarragon
-
2 Little gem hearts
leaves separated
Nutrition: per serving
-
kcal252
low
-
fat14.5g
-
saturates5g
-
fibre1.9g
Ad
Method
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue