Beef tartare with sour onions and oyster emulsion
by Robin Gill
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Ingredients
Fresh Meat
250g of beef rump, 60 day aged, trimmed and finely diced
Store Cupboard
1 tbsp of Dijon mustard
salt
20g of caster sugar
Oils & Vinegars
10ml of extra virgin olive oil
90ml of white wine vinegar
150ml of grapeseed oil
Spices & Dried Herbs
freshly ground black pepper
Salad & Fresh Herbs
nasturtium leaves, to garnish
Fruit & Vegetables
300g of Roscoff onion, peeled and quartered
100g of shallots, peeled and sliced
150g of banana shallot, peeled and finely sliced
Dairy
300ml of whey
150g of butter, diced
Speciality Ingredients
100g of nasturtium buds
Beverages
200ml of dry white wine
Fish & Shellfish
130g of rock oysters, shucked with the juices reserved