For the meat:
120 gr dry aged hanger steak1 piece
extra virgin olive oilfor searing.
For the umami broth(that turns into a marinade):
500 gr Water
100 gr shimeji mushroomschopped
100 gr shallotsminced
5 gr capersminced
10 gr extra virgin olive oil
20 gr soy sauce
20 gr floral honey
Salt and pepperas per your preference
1 gr garlic powder
10 gr white vinegar
For the egg yolk:
1 egg yolk(16 gr) i always recommend bio eggs
For the baby celery oil:
120 gr sunflower oil
50 gr baby celery( or normal), leaves only
Seared dry aged hanger steak tartare, marinated in an umami broth, served with a cured yolk and torched baby celery oil.
How to Prepare the Meat:
- For health reasons, I always recommend the meat for tartare be frozen first for at least a week in a vacuum bag. If you don’t own one, follow this method at home:
- Brush the meat with olive oil. Wrap it tightly in baking paper. Then wrap it in cling film to secure it and put it in the freezer.
- To defrost, always place it in the chiller and allow 12 hours. Don’t rush it and don’t use hot water.
- When its time to cook, let the meat reach room temp. Cut into 1 cm slices. It doesn’t matter if you go with or against the grain.
- Pat the meat slices dry with kitchen paper then brush with olive oil and sear for half a minute each side in a hot pan.
- Cut into small dice-sized pieces and place in a basin to marinate.
How to Make the Marinade it (Make in Advance):
- Over a high heat, sauté the shimeji, shallots, and capers.
- Pour in half the soy sauce and all the water. Turn the heat down to low and reduce the liquid 1/5 on a low boil.
- Pass through a sieve and add the remaining soy, honey, garlic powder, and vinegar to the clear broth. Whisk well and season with salt and pepper.
- Chill it in the chiller for an hour before marinating the meat.
- When it’s time to marinate, I suggest you transfer the hot diced meat into the cold marinade. The shock will absorb more marinade easier.
How to Prepare the Yolk:
- Place salt in a small tray. Place the yolk over the salt. Cover the yolk in sea salt. Transfer to the chiller for 6-7 hours.
- Put plenty of water in a bowl. Carefully wash the salt off the yolk.
- Remember, we don’t want the yolk hard. It should be creamy inside. Check your timings and how it works for you given the amount and type of salt you are using. Consume immediately.
How to Make the Celery Oil:
- Blanch the celery leaves in boiling water for 1 minute.
- Using a sieve, remove all the water and squeeze the leaves to remove any excess.
- Spread the leaves out on a small tray and torch it well.
- Transfer the celery and oil to a blender. Blend well for at least a minute on slow speed and half a minute on high speed. Check that the oil is green enough.
- Pass through a thin sieve and then through a coffee filter (do it in the chiller so the oil doesn’t lose its color)
- To remove any water from the ready oil, transfer it to a piping bag and hang it for 1 hour. Cut the front part of the bag and pour out the first 10-20 ml. That’s the water. Keep it in a glass bottle or plastic squeeze bottle either in the chiller or in a dark cabinet to help preserve the color and the taste.