Beef Tartare - Chef Recipe by Anthony Hales
Raw beef, lemon, mushroom, desiree, horseradish and yolk.
175 g strong flour
Pinch of salt
320 ml skim milk
Beat together the flour, salt, eggs and milk to form a batter. Leave to rest for at least an hour.
Heat a non-stick Yorkshire pudding tray with a knob of beef dripping in each of the indentations and place in the oven at 220 C until the fat is smoking hot.
Work as quickly as possible and pour in the batter and cook for approximately 20-25 minutes until well risen.
Don't be tempted to open the oven during cooking as puddings can collapse.
Serve immediately as an accompaniment to a traditional roast.
Recipe provided by The Terrace Restaurant