50ml Worcestershire sauce
1T Whole grain mustard
2t Cider vinegar
1t Castor sugar
25ml Good soy sauce
1T Fire Dragon Chillies NZ Green
In a heavy based saucepan combine the Worcestershire sauce, mustard, vinegar, sugar & soy sauce, simmer on a low heat until reduced by half. Cool and stir in Fire Dragon Chillies NZ Green Sauce.
2 Egg yolk
¼ t Mustard powder
¼ t Flaky sea salt
½ t Castor sugar
½ t White wine vinegar
1t Fresh lemon juice
100mls Grapeseed oil
1t Smoky Dragon Chipotle
In a beaker place the egg yolk, mustard powder, sea salt, sugar, white wine vinegar, lemon juice, Chipotle & seasoning mix. Blend with a hand blender for 30 seconds until light and fluffy. With the motor running slowly trickle in the grapeseed oil of a rate that it should last 30 seconds.
You can buy a ready made mayonnaise if you wish such as Best Foods.
400gm Diced beef eye fillet (approx. 5mm cubes)
1T Finely diced shallot (approx. 2mm dice)
1T Finely diced capers (approx. 2mm dice)
1T Finely diced gherkins (approx. 2mm dice)
1T Finely chopped parsley (approx. 2mm dice)
To assemble the dish combine the beef fillet, shallot, capers, gherkins, parsley & seasoned mayonnaise in a non reactive bowl. Beat well with a wooden spoon until well combined and creamy. Taste for seasoning and adjust with flaky sea salt & pepper.
My favourite way of eating the tartare is on some chargrilled bread, shaved parmesan and watercress