tip

For the egg yolk purée, bake 5 egg yolks covered with about 70ml rapeseed oil in a very low oven for 2 hrs, or until firm. Cool, drain the oil and put the confit yolks in a jug blender with a pinch of salt and ½ tsp sherry vinegar. Blend in enough rapeseed oil and olive oil to make a thick sauce. Serve with the beef tartare.