Beef Tartare Tart, Truffled Yolk
As seen on TV
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Who made this dish?
A classical beef tartare served in a crisp tart shell with a horseradish emulsion, truffled egg yolk piped around the side, and fresh shaved truffle on top. The tartare is kept very fresh, sliced cold and returned to the freezer between stages to preserve texture.
Callum: "It's important with a tartare to keep it very fresh, so I'm just giving it this first slice back into the freezer. Keep it cool."
Callum: "We've got a classical beef tartare with tart at the base. We've got a horseradish emulsion, truffled egg yolk around the side, and then a fresh truffle on the top."
VETERAN ROUND: Ranked 3rd of 4 by Sally Abbe and Jean Del Port (joint judging of the canape round).
Sally Abbe: "I think the textures were nice, but the tartare itself was a little bit under seasoned."
Jean Del Port: "I would have liked something to blow me away a bit more." Lawrence (peer): "First up, nice, strong flavours."
