Beef tartare, young pine cones, smoked ponzu, pickled shimeji and egg yolk purée

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Chris Bailey shares his spin on a beef tartare, with a pine cone and ponzu dressing, pickled shimeji mushrooms and a creamy egg yolk purée. 

First published in 2022




Young pine cones

  • 20 young pine cones , around 1cm in length
  • 40g of caster sugar
  • 40g of rice wine vinegar

Pickled shimeji

Egg yolk purée

Ponzu dressing

Sourdough croutes


  • 480g of Denver steak, diced into 0.5cm pieces

To finish


  • Dehydrator
  • Sous vide or water bath
  • Thermomix



Combine the pine cones, sugar and rice vinegar in a vacuum sealed bag and cook sous vide at 64°C for two days, until soft to the touch. Chill the cones and their liquor over ice until completely cool

  • 20 young pine cones , around 1cm in length
  • 40g of caster sugar
  • 40g of rice wine vinegar

Place the mushrooms in a dehydrator and leave to dehydrate overnight (you could use a low oven set to 65°C)


Heat the rice vinegar in a small pan and add the mushrooms, simmering them until rehydrated - around 1 hour. Set aside to cool 

  • 300g of rice wine vinegar

Make the ponzu dressing by whisking together the smoked oil, ponzu and shallot


Finely dice the pine cones and combine the liquor with the ponzu dressing 


Place the loaf of sourdough into the freezer to firm up a little

  • 1 sourdough loaf

To make the egg yolk puree, combine the yolks and soy and cook sous vide at 64°C for 2hrs. Blitz in a Thermomix, pass and transfer to a piping bag


Dice the sourdough into 0.5cm pieces. Add the beef fat to a frying pan with the thyme, followed by the sourdough pieces. Cook the sourdough until golden, then drain and season with salt


Combine the diced beef with 8 tablespoons of the ponzu and pine cone dressing (any leftover dressing can be refrigerated) and the chopped chives. Season with salt and pepper 


To serve, pipe some of the egg yolk purée into the bottom of 6 bowls. Top with the beef mix, shimeji, sourdough croutons and oxalis leaves 

  • 18 oxalis
First published in 2022

Chris Bailey is the estate head chef at the Rathfinny Estate in Sussex.

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