Looking for a dish that is guaranteed to impress your guests? Best served with Spiced Tomato Dressing and Cured Egg Yolk, The Kennels' Head Chef, Dan Turner, provides the perfect recipe for Steak Tartare.
FEB 21st 2020
300g Beef Top Rump
2tbsp Tomato Ketchup
6 Large Potatoes
2 Peeled Shallots
Cured Egg Yolk
200g Caster Sugar
- Sear whole beef rump in a smoking hot pan and sear around all sides.
- Remove from pan. Trim cooked edges until the seared meat is removed and the raw meat remains.
- Finely dice beef into a bowl.
- Add the capers, gherkins and parsley, season with salt & pepper.
- Mix all the ingredients of the tomato dressing together in a separate bowl.
- Mix the tomato dressing into the seasoned diced beef and stir in thoroughly.
- For the pickled shallots, slice the shallot very thin into rings and set aside.
- Pour white wine vinegar, water and sugar into a saucepan. Bring to a rapid boil for 30 seconds and whisk until all sugar has dissolved.
- Pour the saucepan mixture over the shallots and leave to stand overnight to allow all of the flavours to infuse.
- Slice the potatoes very thinly into a heavy baking tray and set aside.
- Melt the beef dripping and pour over the sliced potato in the tray. Add the picked thyme leaves, and gently mix in the tray.
- Cover the potatoes with baking paper and tin foil, and bake at 160 degrees for 1 hour. Allow to cool slightly and gently press with another tray on top of the potatoes.
- Place in the fridge to set completely. Once set, portion into thin rectangular shapes and pan fry until crisp.
- For the cured egg yolk, combine the salt and caster sugar together in a bowl and lay onto a flat tray.
- Gently separate the 4 yolks from the whites and place onto the bed on salt and sugar mixture. Allow to cure for 20 minutes.
- Then, gently lift yolks off curing mix and rinse into cold water. Place on top on the finished steak tartare and serve the pickled shallots alongside.