Beef tartare with oxtail jelly, radish and confit egg yolk

Begin with the oxtail jelly, as this needs time to cook, reduce and set – it’s best to do this the day before. Preheat an oven to 180°C/gas mark 4 and place the oxtail (or beef trimmings) in a wide roasting tray. Cook until golden brown all over (around 1 hour)

Drain all the rendered fat from the oxtail and reserve in the fridge – this will be used to confit the egg yolks later. Place the roast oxtail in a large pan and add the veal and chicken stock. Bring to the boil, then leave to simmer until reduced by half

Strain the reduced stock into a clean pan and add the shallots, mushrooms, garlic and thyme. Bring to the boil and reduce again until you are left with 400g of sauce

Soak the gelatine leaves in cold water for 5 minutes to soften. Strain the reduced sauce into a bowl and (whilst it’s still hot) whisk in the gelatine to dissolve. Season to taste. Line a shallow tray with cling film and pour in the sauce until it is 1cm deep (around the thickness of a pound coin). Place in the fridge overnight to set

The next day, if making the lavosh, add the milk and butter to a pan and gently heat until the butter has melted. Pour this into the bowl of a stand mixer, then add the rest of the ingredients. Mix for 5 minutes until a dough forms, then cover and leave to rest for at least 2 hours

Preheat an oven to 190°C/gas mark 6. Roll out the dough as thinly as possible – a pasta machine is best for this but you could also use a rolling pin. Cut into thin rectangular sheets then bake in the oven until golden brown, slightly puffed up and crisp. Break into shards if needed, then set aside or store in an airtight container. This will create much more lavosh than you need for this dish, but any extra dough can be frozen or you can store the leftover cooked lavosh in an airtight container for a few days too

To confit the egg yolks, pour the reserved oxtail fat into a small pan or deep tray and, if needed, heat very gently to melt it. Very carefully separate the egg yolks from their whites, ensuring you have removed as much of the white as possible, then submerge the egg yolks in the oxtail fat. If the eggs aren’t fully submerged, top up the fat with vegetable oil

Turn the oven down to 90°C. Place the tray of egg yolks and oil in there and cook for 1 hour. You want the yolk to just be semi-set but still have a liquid centre

While the egg yolks confit, slice the radishes as finely as possible. At this point you can either reserve them in iced water to crisp up, or (provided you aren’t preparing them too far in advance) start arranging them on sheets of baking paper. You want to create an even circle of radish slices, with each slice slightly overlapping one another. The circle should be the same size or slightly bigger than the metal ring you’re using to plate the tartare

Use your metal presentation ring to stamp out 4 circles of the set oxtail jelly, then set these aside on individual pieces of baking paper

All the elements are now ready to be plated, apart from the tartare itself. Simply finely dice and mix together the beef fillet, capers, cornichons and shallots, then dress with the tomato ketchup and a little Tabasco and Worcestershire sauce to taste. Add a splash of beef garum if you're lucky enough to have some. Season with salt and pepper then give it a little taste – add more of any of the elements accordingly

To serve, use your metal presentation ring to create a disc of tartare in the centre of each plate, packing it down tightly. Remove the ring, then top with a disc of jelly. Carefully place the circle of radish slices on top, then season with a pinch of salt. Finally, very (very!) carefully lift the yolks out of the fat with a slotted spoon, then gently place them in the centre of the radishes. Serve and leave your guests to break open the yolk and mix everything together before diving in with the lavosh on the side