Beef Tartare

‍This can be served as a starter or can be assembled to make a delicious canapé to serve with drinks.

• 250g fillet of beef, trimmed of all gristle
• 2 tablespoons horseradish mayonnaise – see recipe‍
• Sea salt and freshly ground black pepper
• Extra virgin olive oil
• Sage and Parmesan Crisps to serve – see recipe

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Further garnishes when available:

• Wild garlic flowers
• Chive flowers
• Society Garlic Flowers
• Garlic Chive Flowers
• Sprigs of watercress

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Horseradish Mayonnaise

This is so easy and so good. The sauce will keep in your fridge for a week and is delicious served with fish cakes, smoked fish and I also love it with grilled or roast beef or in a beef tartare. The sauce needs all of the sugar and mustard as suggested to balance the flavours beautifully.

• 2 egg yolks
• 2 tablespoons of Dijon mustard
• 1 tablespoon of caster sugar
• 2 tablespoons of wine vinegar
• 150ml sunflower oil or olive oil or a mixture
• 1 heaped tablespoon of finely, grated fresh horseradish
• 1 teaspoon of chopped tarragon

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Parmesan and Sage Leaf Crisps

• 100g grated parmesan
• 16 - 20 sage leaves
• Pinch of dried chilli flakes, optional

Beef Tartare‍

Chop the beef to about ¼ cm dice. Stir in the mayonnaise and season to taste with salt and pepper. The mixture should taste highly seasoned and should hold its shape on a spoon. I sometimes add a little olive oil to achieve a soft but holding consistency. Chill until needed.

To serve, simply scoop the beef mixture neatly on to each plate and decorate with the parmesan crisps and further garnishes of choice. Otherwise the beef can be pressed into a 5-6cm scone cutter and un-moulded on to the plate

If serving as a canape, spoon a little of the beef onto potato crisps and serve immediately.

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Horseradish Mayonnaise

Put the egg yolks, mustard, sugar and vinegar in a bowl. Whisk well and add the oil gradually in a slow and steady stream while whisking all the time. The sauce will emulsify and thicken quite easily. Add the horseradish and chopped herbs. Taste and correct seasoning. It is unlikely to need salt because of the large quantity of mustard.

Chill until needed.

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Parmesan and Sage Leaf Crisps

Preheat oven to 180c

Line an oven tray with a sheet of parchment paper or a heat proof cooking mat.

Use an 8-9cm biscuit cutter to get a neat finish to the crisps. Place the cutter on the parchment lined tray and sprinkle in a little parmesan. Spread it to the edges of the cutter with the aid of a teaspoon. Place a few sage leaves on top and sprinkle a little more parmesan on top followed by a little chilli if using. Lift off the cutter and proceed with the remaining crisps. Place in the heated oven and cook until golden brown. Remove from the oven and allow to cool before removing to a wire rack to cool completely.