Beef tartare with parmesan mousse

This is served with egg yolk purée at Evelyn’s Table – you’ll find the method in the tip (below) if you want to make it too. Dot it onto the plates to serve.

SERVES 4 PREP 40 mins COOK 45 mins plus chilling MORE EFFORT

350g beef fillet, 35-day dry aged if you can get it, trimmed and finely chopped

1 large tbsp dill pickles, finely chopped

1 large tbsp confit shallots (finely diced shallots slowly cooked in rapeseed oil until very tender with garlic and thyme)

4 large pinches sea salt

10 turns freshly milled Tellicherry pepper

1 tsp Dijon mustard

8 thin slices of toasted sourdough bread, brushed with extra virgin olive oil

For the parmesan mousse

1 shallot, finely sliced rapeseed oil, for frying

75ml white wine

300ml double cream

70g parmesan, grated

1 thyme sprig

1 rosemary sprig

For the chive oil

1 bunch of chives 60-70ml rapeseed oil For the fried capers

3 tbsp small capers, rinsed and drained rapeseed oil, for frying

1 To make the parmesan mousse, sweat the shallots in a little rapeseed oil until softened, add the wine and reduce until it all evaporates. Now add the cream and, once it is hot, stir in the parmesan. Bring to a simmer, season and add the herbs, then leave to steep for 5 mins. Sieve before chilling. Whip to stiff peaks before serving if it needs it.

2 Make the chive oil by boiling the chives in salted water until soft, around 4 mins. Cool in iced water and squeeze dry in a clean cloth. Weigh the chives and blend with twice their weight of rapeseed oil and some salt. Once smooth, pour into a sieve lined with muslin or a clean J-cloth. You should have a bright green oil. Set aside.

3 Tip the capers onto a baking tray and put in a low oven briefly just to dry out. Pour enough oil into a pan until it is no more than a third full, heat to 200C and fry the capers until golden. Drain on kitchen paper.

4 When ready to serve, mix all the ingredients for the tartare except the toast and leave for a few mins at room temperature. Quenelle or spoon the tartare mix into four portions, place each on a plate and scatter over the fried capers. Put the toast on the side and dress the plate with some chive oil before spooning or piping on some parmesan mousse, then drizzle over a little more of the oil to serve, and dot over the egg yolk purée (see below), if you like.

GOOD TO KNOW calcium • folate • iron

PER SERVING 822 kcals • fat 60g • saturates 32g • carbs 32g • sugars 5g • fibre 2g • protein 34g • salt 2.5g