Beef Tartar

• 400 g beef rump steak
• 5 g vegetable oil

Clean the beef, removing any excess fat and sinew. In an extremely hot pan, add a little vegetable oil, then sear the beef on all sides. Allow it to cool on a resting rack.

Trim off and discard the seared edges of beef, then slice it into 3mm strips. Layer the strips between sheets of parchment paper and freeze.

To serve, remove the beef from the freezer and finely dice it. Stor