Thomas Frake ’ s Steak Tartare with a Confit Burford Brown and Soft Herbs Recipe by : www . clarencecourt . co . uk
Prep time : 10 minutes Cook time : 45 minutes Serves : 2
Ingredients :
• 2 Clarence Court Burford Brown eggs
• 500ml vegetable oil , plus 1 extra tablespoon for frying
• 180g fillet steak
• 6 cornichons
• 1 tablespoon capers
• 1 banana shallot
• 1 tablespoon chives
• 1 tablespoon Tabasco Green Mild Pepper
• 1 tablespoon wholegrain mustard
• Sea salt
• Ground black pepper
• 1 tablespoon chives , finely chopped
• 1 tablespoon tarragon , finely chopped
• 1 tablespoon parsley , finely chopped
• 2 slices sourdough toast , to serve
Method :
1 . For the confit egg yolks , set the oven to between 60 ° C and 64 ° C . Fill a small saucepan one-third full with vegetable oil and carefully separate the eggs . Add the golden yolks to the oil and discard the whites . Set the yolks in the oven for 30 to 45 minutes .
2 . For the steak tartare , place a frying pan over a high heat . Rub the steak in vegetable oil and very quickly sear all sides . This should take no more than 30 seconds and take care not to cook or colour the steak brown . Finely dice the steak and add to a bowl . Finely chop and add the cornichons , capers , chives , and shallot as well as the tabasco , mustard , salt and pepper . Mix well , then taste to check the levels of seasoning and adjust , if required .
3 . To plate , divide the mixture between two cookie cutters or presentation ring moulds . Do not press the steak down too hard , as the mixture should remain slightly loose . Cover the top with the soft herb mix , make a small indent in the centre , and carefully top with the gorgeous confit egg yolk , which should nestle in the indent . This is best done with a slotted spoon . Serve immediately with crisp sourdough toast .
TOP TIP : Use the egg whites to make a deliciously light and fluffy meringue later .
81