Executive chef at Stanley House, Steve Williams, shares his recipe for a traditional bistro dish of tartare of beef, caper and lemon jam with mustard mayonnaise.
Makes 4
Ingredients
- 4x 75g beef fillet steak – cut into small dice
- One apple – peeled and cut into small dice
- Shallot rings (to garnish)
- Mustard cress (to garnish)
- 1 tblsp English mustard
- 75g thick mayonnaise
- Torn crispy bread croutes (to garnish)
For the jam
- 100g sugar
- 100g peeled and sliced lemon
- 150g capers – finely chopped
Method
- Take the sliced lemon discarding all the pips and freeze
- When frozen, blitz in a liquidiser until it resembles a fine powder
- Take a third of the sugar and start a caramel in a thick bottomed pan
- Once it starts to caramelise, add another third
- Once this has melted, add the final third and take it to a deep caramel colour
- Add the lemon and mix well
- Add the capers and cook slowly for approximately two hours until you have a jam like consistency
To finish
- Mix the mustard and mayonnaise together
- Place into a piping bag and reserve
To serve
- Evenly spread the jam onto a plate
- Season the beef then carefully sprinkle on top of the jam
- Pipe small blobs of the mustard mayonnaise around the beef and then scatter the diced apple over
- Strategically place the shallot rings and croutes on the beef and garnish with the cress
- Enjoy!
