At The Chefs Counter: Smoked Beef Tartare, Beef Dripping Toast
This is one of our signature dishes at the Duke. A dish which indirectly incorporates a bit of our open fire cooking ethos without touching the fire! We smoke cold pressed rapeseed oil which is used to make the mayonnaise that we bind the raw beef with, to give it a subtle hint of smoke.
Dry aged beef rump is bound with the smoked mustard mayonnaise and capers, sitting on top of fried sourdough beef dripping toast, with pickled shallots, crips shallots and 36 day aged parmesan.
Serves 4Difficulty: DifficultPrep time: 30 minsTime: 42 mins
Beef
- 300g good quality dry aged rump of beef or sirloin
- 50g fine capers-chopped
- 20g chives
- Maldon sea salt and freshly ground black pepper
- 80g good quality parmesan
- 4 thick slices good sourdough
- 100g smoked beef dripping
- Quickly sear the beef in a very hot dry pan on all sides to remove any bacteria
- Chill the beef in freezer quickly to stop it cooking
- With a sharp knife remove all the cooked meat and any fat or sinew on the outside of the beef
- Wrap tightly in cling film and leave in freezer for about 1 hour to firm up
Smoked mayonnaise
- 200g smoked oil – cold pressed rapeseed oil
- 1 large egg yolk
- 20g white wine vinegar
- 50g Dijon mustard
- 1 teaspoon Maldon Sea Salt
- Add egg yolk, vinegar, mustard, salt to a mixing bowl, while whisking slowly add in the oil in a steady stream until fully incorporated. Place in fridge
Pickled Shallots
- 2 large banana shallots – thinly sliced
- Small pinch salt
- 50g white wine vinegar
- 25g caster sugar
- 25g water
- Bring vinegar, sugar and water to a simmer, remove from heat
- Slice the shallots and season with a pinch of salt
- Cover with the pickle liquid. Set aside
Fried shallots
- 2 – large banana shallots – thinly sliced
- Small pinch salt
- 500g plain vegetable oil or plain rapeseed oil
- Warm the oil in a suitable pan (big enough to safely hold the oil) to 140c
- Slice the shallots very thinly, season with salt, let sit for 10 minutes, squeeze out any excess water
- Pat dry shallots with kitchen towel
- Fry gently in the oil until there is no more moisture coming out from the shallots and they have taken on a light golden colour
- Place on kitchen towel to dry off any excess oil
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