FOR THE BEEF
- ● 120g beef, diced
Aged beef, mushroom, beef fat
Aged beef, mushroom, beef fat
20 min
Recipe created by Adam Handling for Kikkoman to demonstrate how the umami in the soy sauce boosts flavour
Ingredients
FOR THE BEEF FAT EMULSION
- 300ml rendered beef fat, melted
- 50ml egg yolks
- 15ml white wine vinegar
- 12ml Kikkoman Soy Sauce
FOR THE TARTARE DRESSING
- 350g shallots, finely diced
- 100g capers, finely diced
- 12g Kikkoman Soy Sauce
- 40g parsley, finely chopped
- 50g chopped chives
- 50g pickled micro girolles, chopped
FOR THE DRESSING
- 50g Dijon mustard
- 50g gochujang
- 40g Worcestershire sauce
- Kimchi base
- 15ml smoke oil
- 300g tomato ketchup
FOR THE PASTRY TUBES
- 1 square sheet feuille de brick (per tube)
- Fat spray
FOR THE BRIOCHE DISCS
- 1 loaf brioche, thinly sliced
FOR THE GARNISH
- Cornflowers
Method
FOR THE BEEF
Blend the egg yolks and vinegar in the Thermomix, at 63°C, until it becomes a sabayon. Ensure the beef fat is just above room temperature. Slowly add the fat to make a thick mayonnaise consistency, while letting it down with the soy sauce.
Transfer it into a squeezy bottle, for serving.
FOR THE TARTARE DRESSING
Mix all of the ingredients together and then mix together with the diced beef.
FOR THE DRESSING
Mix all of the ingredients together and then mix together with the tartare dressing.
FOR THE PASTRY TUBES
Roll around an already lined thin tube. Deep fry, at 170°C, for 6 minutes, until crispy. Remove from the fat and leave to cool for 5 minutes, then remove from the tube.
FOR THE BRIOCHE DISCS
Cut out discs with the tube you are rolling the feuille de brick around. Cook the discs in the oven to dry out and crisp up.
FOR SERVING
Place a brioche disc in the bottom of the tube. Fill with the beef tartare. Top with cornflowers.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
