Steak Tartare with Tea-Smoked Egg Yolk and Crisp Shallots

⏱ 50 min · Serves 2

Hand-cut fillet, seasoned sharp and bright, crowned with a golden yolk that's been gently smoked over tea and rice until it tastes like a bonfire in autumn. Crisp shallot rings add crunch, sourdough toast does the rest. Restaurant plating, home kitchen.

Per serving: 612 kcal · 42.0g protein · 31.0g carbs · 35.0g fat

Ingredients

• 280g beef fillet tail, very fresh, well trimmed
• 2 egg yolks, from the freshest eggs you can find
• 2 tbsp uncooked rice (for smoking)
• 1 tbsp loose-leaf black tea
• 1 tbsp soft brown sugar
• 2 banana shallots
• 3 tbsp plain flour, for dusting
• 400ml neutral oil, for frying
• 1 small shallot, very finely diced (for the tartare)
• 1 tbsp cornichons, finely chopped
• 1 tbsp baby capers, rinsed and chopped
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sugar-free sauce (or standard)
• 4 dashes Tabasco
• 1 tbsp extra virgin olive oil
• 1 tbsp flat-leaf parsley, finely chopped
• 1 tsp chives, finely snipped
• Flaky sea salt and freshly cracked black pepper
• 4 thin slices sourdough
• 1 tbsp olive oil, for toasting

Method

1. Put the beef in the freezer for 20 minutes — firm meat cuts far more cleanly.
2. Line a wok or deep pan with foil, add the rice, tea and brown sugar, and set over a medium-high heat until it starts to smoke steadily, about 4–5 minutes.
3. Sit the egg yolks in a small heatproof dish lightly brushed with oil, place on a rack above the smoke, lid on, and kill the heat. Leave to smoke off the heat for 8–10 minutes — the yolks should stay raw and liquid but take on colour and aroma. Chill until needed.
4. Slice the banana shallots into fine rings, toss in flour, shake off the excess and fry in oil heated to 160C for 3–4 minutes until golden. Drain on kitchen paper and salt immediately.
5. Take the beef from the freezer and, with a very sharp knife, slice it thinly, then into strips, then into a neat 3mm dice. Keep it cold.
6. In a chilled bowl fold the beef with the diced shallot, cornichons, capers, Dijon, Worcestershire, Tabasco, olive oil, parsley and chives. Season with flaky salt and plenty of pepper and taste — it should be punchy and acidic.
7. Brush the sourdough with olive oil and griddle or toast until charred at the edges.
8. Press the tartare into a ring mould on each plate, make a shallow dip in the centre and slide in a smoked yolk. Pile the crisp shallots alongside, finish with salt and cracked pepper, and serve at once with the hot toast.