Chefs' Recipes

Alla Wolf-Tasker's tartare of Brooklands British White beef with pickled shallot

A simple starter where the produce shines.

By Alla Wolf-Tasker
  • 30 mins preparation
  • 15 mins cooking (plus cooling)
  • Serves 4 - 6
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"Eat a little less meat and go for the good stuff, with animals you know are not only well cared for but also grass fed," says Alla Wolf-Tasker.

Ingredients

  • 200 gm day-old sourdough baguette
  • 1 tbsp extra-virgin olive oil
  • 3 quail eggs
  • Seasonal herbs and flowers, to serve
Pickled shallot
  • 125 ml rice wine vinegar
  • 150 gm caster sugar
  • 1 banana shallot, thinly sliced into rings
Beef tartare
  • 300 gm British White beef topside
  • 1 tbsp finely chopped chives
  • ½ banana shallot, very finely chopped
  • 30 gm cornichons, finely chopped
  • 30 ml extra-virgin olive oil
  • 1 heaped tsp Dijon mustard
  • 1 tbsp baby capers, finely chopped
Dressing
  • 200 ml herb oil (see yabby recipe)
  • 40 ml Worcestershire sauce
  • 5 drops Tabasco
  • 3 gm salt

Method

  • 1
    For pickled shallot, place shallot in a heatproof bowl. Combine 175 ml water, vinegar and sugar in a small saucepan and bring to the boil then pour over shallot and set aside to cool.
  • 2
    For bread crisps, preheat oven to 180°C. Slice bread as thinly as possible to 2mm-thick. Place slices on a large oven tray lined with baking paper, then brush with oil and season to taste. Top with a sheet of baking paper and another tray to keep slices flat and bake until light golden (8-10 minutes). Set aside to cool then store in an airtight container.
  • 3
    For beef tartare, cut beef into 5mm dice then combine with remaining ingredients in a bowl, season to taste, mix well then cover directly with plastic wrap to prevent oxidisation.
  • 4
    For dressing, combine ingredients in a bowl.
  • 5
    Cook quail eggs in a small saucepan of boiling water until medium soft-boiled (2 minutes 20 seconds). Refresh in iced water. When completely cool, carefully peel. (If eggs are difficult to peel, place in a bowl of water with 10 per cent vinegar and leave for a few minutes. This will soften the shell, making peeling easier.)
  • 6
    To serve, spoon tartare onto a plate. Top with drained pickled shallot and quail eggs then drizzle with dressing and top with herbs and flowers. Serve with crisps.