Beef Tartare - Chef Recipe by Anthony Hales

Beef Tartare - Chef Recipe by Anthony Hales


1 egg

Desiree Chip:

200 g roasted desiree potato
200 g water
5 g salt

Lemon Gel:

150 g lemon juice
75 g water
4.5 g agar
25 g sugar

Fermented Mushroom:

300 g shiitake mushroom
100 g Portobello mushroom
100 g button mushroom
12 g salt


50 g Diced Eye of Rib-Eye Boneless
5 g golden shallot brunoise
Portobello mushroom gills
1/2 63 C yolk
1 Tbs Fermented mushrooms
5 pieces woodland sorrel
Pinch Salt
5 g Buckwheat koji



Place egg in pre-heated water bath at 63C for 2 hours. Cool in ice.

Desiree Chip:

Combine potato and water and blend till paste. Sieve and dehydrate till crisp. Fry 180C to order.

Lemon Gel:

Combine, melt and bring to simmer over low heat. Transfer to the fridge and chill. Once set, blend and sieve. Clarify using chamber vacuum machine.

Fermented Mushroom:

Dice all mushrooms and combine with salt, leave for 3 weeks.


Combine Beef, buckwheat, onions and fermented mushrooms, then season with salt and ferment juice.

Put on a plate, make well in the beef to place 1/2 the egg yolk. Top with ferment juice from the mushrooms. Dot the lemon gel into the gaps of the beef. Cover the yolk with mushroom gills. Season with microplaned fresh horseradish, add herbs and potato chip (glass).

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