Beef Tartare with Attilus Oscietra Caviar
Beef Tartare 1. In a bowl, mix mushrooms, shallot and chives with your pickling liquor, pinch of salt and olive oil. Mix well and let it marinade to bind together. 2. Using the back side of a dessert...
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Cooking tools:
- Kitchen scale
- Blender
- Fine-mesh sieve
- Squeeze bottle
- Chef's knife
- Cutting board
- Bread knife
- Mixing bowl
- Saucepan
- Stove
- Dish
- Dessert spoon
- Spoon
- Whisk
- Toaster
- Measuring spoon
- Measuring cup
- Plate
- Serving platter
Ingredients
- Beef Filet 45 days aged (trimmed and diced) 50g
- Maldon Salt 3g
- Light soya sauce 10g
- Trimmed and diced chestnut mushrooms 30g
- A pinch of finely chopped chives
- A pinch of finely diced shallot
- Pickling liquor (see below)
- Verdemanda olive oil 10g
- Royal Oscietra Caviar 8g
- Smoked bone marrow puree (see below)
- Chardonnay Vinegar 10g
- Caster sugar 10g
- Water 10g
- Egg Yolks 3
- Splash Chardonnay Vinegar
- Beef Sauce 50ml
- Splash Soy Sauce
- Pinch Maldon
- Tbsp Dijon Mustard
- Veg Oil 800ml
- Smoked Bone Marrow 200g
- Royal Oscietra Caviar
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