Name: Chopped Dexter Beef Tartare, Devon Smoked Eel, Egg Yolk, Almond and Sorrel, Black Pepper Cracker
Yield: Serves 2
Ingredients: 1 tbsp chopped parsley; 1 tbsp olive oil; salt and freshly ground black pepper, to taste; 1 tsp sriracha; 1 tsp tomato ketchup; 2 tbsp Dijon mustard; 180 g Dexter beef rump, fat and sinew removed; 60 g smoked eel; pinch of salt; freshly ground black pepper; half a handful of wood sorrel; 100 g highest quality Italian dried almonds; ¼ nori sheet, thinly sliced; 2 cured egg yolks; 100 g sourdough dough; 2 tsp olive oil

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

You need the best quality dry-aged beef for tartare – but it doesn’t have to be fillet. Rump is much cheaper, has twice the amount of flavour and is just as tender when prepared correctly. Just make sure the butcher cuts a fresh piece of rump from a large muscle, and ask him to remove any sinew and intermuscular fat, so you’re left with pure meat. If you’re doing it yourself at home, use a good flexible boning knife. Avoid dicing the meat too far in advance, so that it stays as fresh as pos