Beef Tartare, Young Pine Cones, Smoked Ponzu, Pickled Shimeji and Egg Yolk Purée Recipe
by Chris Bailey
6
2 hours
Ingredients

Young pine cones

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

Pickled shimeji

  • 300g of shimeji mushrooms, trimmed to 1.5cm in length
  • 300g of rice wine vinegar

Egg yolk purée

  • 100g of egg yolk
  • 20ml of white soy sauce

Ponzu dressing

  • 250g of smoked oil
  • 200g of ponzu
  • 1 banana shallot, finely diced

Sourdough croutes

  • 1 sourdough loaf
  • 3 tbsp of beef fat
  • 2 sprigs of thyme, leaves picked

Beef

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

To finish

  • 1 tbsp of chopped chives
  • 18 oxalis
Method
1

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
2

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

  • 300g of shimeji mushrooms, trimmed to 1.5cm in length
3

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
4

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

  • 250g of smoked oil
  • 200g of ponzu
  • 1 banana shallot, finely diced
5

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

6

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

  • 1 sourdough loaf
7

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

  • 100g of egg yolk
  • 20ml of white soy sauce
8

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

  • 3 tbsp of beef fat
  • 2 sprigs of thyme, leaves picked
9

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 

  • 1 tbsp of chopped chives
10

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