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Tartare of Beef with Tarragon Sauce, Slow Cooked Egg Yolk and Cream
Recipe by Emma Dean
- Steps
- Ingredients
Steps
- Place beef on a chopping board, then using a very sharp knife, scrape small wafer thin pieces from the fillet. Set aside until needed.
- Place stock into a saucepan, and bring to the boil over high heat. Cook for 25 minutes or until reduced to about 50ml.
- To make the tarragon sauce, place tarragon, eschalot, garlic, apple balsamic vinegar, cider vinegar and reduced chicken stock into a blender, and process for 30 seconds until finely chopped. With the motor running, slowly add 2/3 cup (160ml) grapeseed oil, and process for about 3 minutes until thick and emulsified. Season with salt. Strain through a fine sieve into a bowl, then refrigerate until needed.
- To make Dijon oil, whisk Dijon mustard and remaining 2 tablespoons grapeseed oil in a small bowl until well combined. Set aside.
- Place eggs in a saucepan and cover with water. Place over medium heat and bring water up to 62C. Keep the water at 62C by adjusting heat as needed. Cook eggs 45 minutes. Very carefully, peel eggs and separate the yolks. Set aside.
- Meanwhile, preheat oven to 160C.
- To make the quatre epices, combine nutmeg, cinnamon, ginger, cloves and white pepper in a small bowl, and set aside.
- Beat cream in a bowl to soft peaks, then fold in quatre epices and sherry vinegar until just combined. Set aside.
- Pound toasted juniper berries and caraway seeds in a mortar and pestle until finely ground.
- Melt butter in a small frying pan set over medium heat. Fry rye bread for 1-2 minutes each side until golden. Remove bread, then crumble when cool enough to handle. Set aside.
- Peel and cut artichokes into 1-2mm-thick slices. Place on a baking tray, drizzle with olive oil, season with salt, and toss to coat. Place in oven for about 20 minutes or until golden and crispy.
- To serve, divide beef among plates, and season with to taste with salt and pepper. Drizzle over Dijon oil and tarragon sauce, scatter with thinly sliced eschalot, horseradish, and rye bread crumble. Spoon a dollop of cream to the side, and place an egg yolk in the centre. Garnish with artichoke chips, nasturtium leaves, and sprinkle with juniper berry mixture.
