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Beef tartare with sesame cannelloni and olive oil and chive sauce

Beef tartare with sesame cannelloni and olive oil and chive sauce

  • Starter
  • medium
  • 4
  • 60 minutes, plus overnight marinating and 4 hours drying

PT1H

PT4H

1
Begin with the soy, ginger and garlic sauce. Add the white wine vinegar and sugar to a small pan and bring to a boil over a medium heat. Allow to reduce for a few minutes to create a syrup, then remove from the heat and set aside to cool slightly
  • 50g of white wine vinegar
  • 25g of sugar
2
Once cool, combine with the other sauce ingredients in a bowl and leave to marinate overnight. The next day, pass the sauce through a sieve into a suitable container and reserve until needed
  • 2 tbsp of soy sauce
  • 1 tbsp of toasted sesame seeds, toasted
  • 10g of fresh ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • 50ml of rapeseed oil
3
To make the raspberry powder, spread the berries out across a tray and place in a dehydrator set to 70°C for 3–4 hours to dry out. After this time, blitz the dried berries to a fine powder using a food processor or spice grinder and reserve until ready to serve
  • 200g of raspberries
4
For the cannelloni, mix the flour, whole eggs, yolk, oil and salt together in a large bowl, bringing the mixture together by hand to form a dough. Knead for a few minutes until smooth, then wrap in cling film and leave to rest in the fridge for 30 minutes
  • 200g of 00 flour
  • 2 eggs
  • 1 egg yolk
  • 1 tbsp of oil
  • 1 pinch of salt
5
Once rested, roll out using a pasta machine to create a thin sheet of dough and cut into 15cm squares. Lightly grease 4 metal tubes or cannoli moulds with a little oil
6
Wrap the dough around the tubes on the diagonal, sealing the pointed corners together with the egg white. Repeat to create 4 pointed rolls, using up any extra dough to make spares (as the cannelloni can crack easily)
  • 1 egg white, for glazing
7
Sprinkle the sesame seeds into a shallow dish. Brush the outside of the dough with the egg white and roll in the seeds until fully coated
  • 50g of sesame seeds
8
Heat a thin layer of oil in a wide pan over a medium-low heat. Fry the rolls in the oil, turning over as they cook and being careful not to let the oil get too hot or the dough will burn. Once very light golden in colour remove from the pan and drain any excess oil on kitchen paper
  • vegetable oil, for frying
9
When cool enough to handle, slide the rolls off the tubes and carefully slice in half. Set aside until ready to serve
10
To make the tartare, remove any sinew from the steak and chop as finely as possible. Season with 2–3 tablespoons of the soy, ginger and garlic sauce and a good pinch of salt, then mix together by hand to create a soft texture
  • 400g of rump steak, preferably Maremmana beef
  • sea salt flakes
11
Divide the mixture into 4 portions, then divide each into 3 and form into small domes. Season these with an extra pinch of flaky sea salt and set aside until ready to serve
  • sea salt flakes
12
For the olive oil and chive sauce, whisk all all the ingredients together in a bowl until thickened and emulsified
  • 1 tbsp of chopped chives
  • 3 egg yolks
  • 60g of cream
  • 80g of glucose
  • 4g of salt
  • 360g of water
13
To serve, swirl some of the olive oil and chive sauce over each serving plate and add the tartare domes and sesame cannelloni. Drizzle over a little of the remaining soy, ginger and garlic sauce and spoon over some of the raspberry powder. Garnish the plates with a mixture of edible flowers, carrot tops, dandelion leaves and shiso cress
  • edible flowers
  • baby carrots, tops only
  • dandelion leaves
  • shiso cress leaves

Ingredients

Metric

Imperial

  • Beef tartare

  • Soy, ginger and garlic sauce

  • Raspberry powder

  • Sesame cannelloni

  • Olive oil and chive sauce

  • To serve

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