Beef tartare

by Drew Bolton

You'll need

  • 70g Ranger’s Valley striploin
  • 1 tablespoon cornichons
  • 1 tablespoon eshallots
  • 1 teaspoon capers
  • 1 teaspoon Dijon mustard
  • 1 tablespoon tartare dressing
  • ––––––––
  • – for the Tartare dressing
  • 100g Worcestershire sauce
  • 50g lemon juice
  • 100g Extra virgin olive oil
  • 20 drops Tabasco
  • ––––––––
  • – for the Miso emulsion
  • 5 egg yolks
  • 30g Dijon mustard
  • 30g White wine vinegar
  • 1 litre canola oil
  • 200 white miso
  • 1 lemon juice
  • ––––––––
  • – for the Beef jerky
  • 1 kg Flank steak
  • ––––––––
  • – for the Cured egg yolk
  • I tin of cannellini beans
  • 500g sugar
  • 500g salt
  • 12 egg yolks
  • ––––––––
  • – for the Garnish
  • 1 portion beef tartare
  • 1 egg yolk
  • 20g miso emulsion
  • 5 strands beef jerky
  • Red vein sorrel
  • Upland cress
  • Red radish
  • Cured egg yolk

Here's how

  1. For the Beef tartare – Combine all ingredients and season to taste.
  2. For the Tartare dressing – Combine all ingredients.
  3. For the Miso emulsion – Combine the egg yolks, mustard and white wine vinegar. Slowly incorporate the oil to make an emulsion. Add the miso paste and season with lemon juice.
  4. For the Beef Jerky – Freeze the flank steak and slice lengthways very thin on the meat slicer. Separate into long strands and dehydrate.
  5. For the Cured egg yolk – Blitz the beans, sugar and salt in a robot coupe and submerge the yolks in the mixture for 5 weeks.
  6. For the Garnish – Using a 5cm diameter ring, mould the tartare into a smooth and neat cylinder on the plate. Dot the miso emulsion on the plate and over the top of the tartare. In the centre of the tartare, place a raw egg yolk. Carefully so as to not break the yolk, place the strands of beef jerky over the top of the tartare. Garnish with slices of raw radish, upland cress and red vein sorrel. Finally, grate the cured egg yolk over the top.

About the Author

Drew Bolton

Drew Bolton is Executive Chef at Vine Double Bay after a culinary career that has seen him work at acclaimed restaurants in Sydney, NSW and Worldwide. Drew grew up in a family that had a deep respect and love for food. Taught to cook from a young age by his father, Drew’s love for food quickly... Read Full Bio

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