Aged Beef Tartare With Onion Ash | olivemagazine
Mark Jarvis of Anglo restaurant's on-trend recipe for aged beef tartare swaps out finely diced shallots for a surprisingly-easy-to-make smokey onion ash
Ingredients
- 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
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