Tartare is raw beef and nerve. Hand cut, never minced, dressed at the last second. Underneath the gold this is the original Chilli Crunch, so it earns its place on flavour. The gold does nothing for the taste and everything for the moment somebody sets it down on the table.
20 mins. Serves 2.
Ingredients
- 250g Beef eye fillet, very fresh
- 1 dessertspoon Plateit 24k Gold Leaf Chilli Crunch
- 1 Egg yolk
- 1 Shallot, very finely diced
- 4 Cornichons, chopped
- 1 tsp Dijon mustard
- Flaky salt and black pepper, to taste
- 4 slices Sourdough, sliced thin, toasted
Method
- Freeze the beef for 20 mins. It firms up and cuts clean.
- Sharp knife. Slice thin, then into strips, then into 3mm dice. Keep it cold. Keep the knife sharp.
- Fold through the shallot, cornichons, Dijon, salt and pepper. Do not overwork it.
- Shape into two rounds on cold plates. Make a dip in the top, yolk in.
- Spoon 1 dessertspoon of Plateit 24k Gold Leaf Chilli Crunch over, gold side up. Toast alongside. Serve immediately.
Do this: Buy the fillet the same day and tell the butcher it is going in raw. They will hand you a different piece.
