Beef Tartare, Young Pine Cones, Smoked Ponzu, Pickled Shimeji and Egg Yolk Purée Recipe - Great Brit
This spin on beef tartare uses baby pine cones and ponzu to dress the beef, which sits on a creamy egg yolk purée.
Ingredients
- 20 young pine cones , around 1cm in length
- 40g of caster sugar
- 40g of rice wine vinegar
- 300g of shimeji mushrooms, trimmed to 1.5cm in length
- 300g of rice wine vinegar
- 100g of egg yolk
- 20ml of white soy sauce
- 250g of smoked oil
- 200g of ponzu
- 1 banana shallot, finely diced
- 1 sourdough loaf
- 3 tbsp of beef fat
- 2 sprigs of thyme, leaves picked
- 480g of Denver steak, diced into 0.5cm pieces
- 1 tbsp of chopped chives
- 18 oxalis
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