Beef tartare with sour onions and oyster emulsion
Item 1 of 1
- medium
- Makes 20
- 45 minutes
Although requiring a little forward planning, Robin Gill's unusual beef tartare recipe makes a perfect canapé with its balance of salty, sour and sweet flavours. The sour onions and pickled nasturtium capers can be prepared well in advance and will keep well if sealed. If unable to find nasturtium buds, you can use regular capers instead to add a tart pickled element to the dish. Fermenting the onions in whey allows them to take on a sharp, acidic flavour and they will start to break down slightly.
First published in 2016
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Ingredients
Metric
Imperial
Beef tartare
- 250g of beef rump, 60 day aged, trimmed and finely diced
- 1 tbsp of Dijon mustard
- 10ml of extra virgin olive oil
- salt
- freshly ground black pepper
- nasturtium leaves, to garnish
Sour onions
- 300g of Roscoff onion, peeled and quartered
- 3g of salt
- 300ml of whey
Nasturtium capers
- 100g of nasturtium buds
- 21g of salt
- 90ml of white wine vinegar
- 20g of caster sugar
Oyster emulsion
- 100g of shallots, peeled and sliced
- 200ml of dry white wine
- 130g of rock oysters, shucked with the juices reserved
- 150ml of grapeseed oil
Shallot crisps
- 150g of butter, diced
- 150g of banana shallot, peeled and finely sliced
- salt
SAVE RECIPE
Equipment
- Blender
Method
1
Prepare the sour onions 1 month ahead of when you plan to make the canapés. Place the Roscoff onion quarters into a jar. Mix the salt into the whey and pour over the onions, making sure they are completely covered. Seal the jar and store in a dark place for a month to ferment
- 300g of Roscoff onion, peeled and quartered
- 3g of salt
- 300ml of whey
2
A week before serving, make the nasturtium capers. Prepare a brine by adding the salt to 300ml of water and bringing to the boil in a small pan. Remove from the heat and pour a third of the brine over the nasturtium buds, leaving to soak for 24 hours. Reserve the remainder of the brine
- 21g of salt
- 100g of nasturtium buds
3
After 24 hours, drain the buds and rinse with cold water. Pour another third of the brine over the buds and soak for another 24 hours. Rinse and soak for a final 24 hours with the last of the brine
4
After this third soak, make a pickling liquor by adding 100ml of water, the white wine vinegar and caster sugar to a small pan and bringing to the boil. Once the sugar has dissolved, pour the hot liquid over the buds and leave for at least 3 days to pickle (these will keep for up to a year in the liquor)
- 90ml of white wine vinegar
- 20g of caster sugar
5
On the day of serving, make the oyster emulsion. Add the sliced shallots to a saucepan along with the white wine. Place over a medium-low heat, boil until all of the wine has evaporated then remove from the heat and allow to cool
- 100g of shallots, peeled and sliced
- 200ml of dry white wine
6
Once cool, add the shallots and oysters to a blender and blitz until smooth. Gradually add the oil and continue to process until it comes together in a mayonnaise-like emulsion. Add a little of the reserved oyster juices to loosen the mixture and chill until serving
- 130g of rock oysters, shucked with the juices reserved
- 150ml of grapeseed oil
7
For the shallot crisps, add the butter to a wide shallow pan and melt over a high heat. Once the butter starts to foam, stir in the sliced shallots and cook until golden brown and slightly crisp. The the butter should smell like roasted nuts and be a deep golden brown
- 150g of butter, diced
- 150g of banana shallot, peeled and finely sliced
8
Remove from the heat and strain the shallots through a sieve. Spread out the crispy slices on kitchen paper to drain any excess fat and sprinkle with a little salt. Once dried, finely chop the shallots
9
For the beef tartare, place the chopped beef into a bowl with the mustard, oil and 1 tablespoon of the pickling liquor from the nasturtium capers. Season to taste with salt and pepper and thoroughly mix the ingredients
- 250g of beef rump, 60 day aged, trimmed and finely diced
- 1 tbsp of Dijon mustard
- 10ml of extra virgin olive oil
- salt
- freshly ground black pepper
10
To serve, remove the sour onions from the whey and separate out the layers to form little shells. Spoon a little of the oyster emulsion into each onion shell, followed by some of the beef tartare mixture
11
Garnish with a few of the nasturtium capers (drained from the pickle), the shallot crisps and finally some fresh nasturtium leaves
- nasturtium leaves, to garnish
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