Ingredients
- 280g tenderloin fillet steak
- 4 egg yolks, to confit
Sauce
- 30g Dijon mustard
- 2g English mustard
- 35g ketchup
- 30g capers, finely chopped
- 25g cornichons
- One egg yolk
- Half a shallot
- 7ml olive oil
- Handful of parsley, finely chopped
- Handful of chives, finely chopped
- Splash of Worcestershire sauce
- Splash of tabasco
- Splash of brandy
- Pinch ground black pepper
- Pinch sea salt
Gherkin Gel
- 50g gherkin brine
- 2g agar agar
Garnish
- Bronze fennel
- Nasturtium leaves
- Gherkin slices
Cooking instructions
- Using a very sharp knife, dice the tenderloin.
- Mix together all of the ingredients to make the sauce in a glass bowl, season to taste.
- Add the steak to the bowl and mix thoroughly.
- place a 100mm ring on each plate and transfer the tartare into the ring, pressing down to create a flat surface with the back of a spoon.
- Gently remove the ring.
For the Confit Egg Yolk
- Half fill an oven proof saucepan with olive oil.
- Crack the four eggs and separate the whites from the yolks, keeping the yolks whole.
- Transfer the egg yolks into the oil and cook at 65c for 1 hour.
For the Gherkin Gel
- Mix the gherkin brine with the agar agar until it forms a gel. Set aside for garnishing.
Garnishing the Tartare
- Place an egg yolk on top of the tartare, then garnish with a few dots of gherkin gel, nasturtium leaves, bronze fennel and gherkin slices