Beef tartare, clam mayonnaise, mustard leaf, shallots

Beef tartare, clam mayonnaise, mustard leaf, shallots

Earl Carter


Quantity Ingredient
1/2 bunch mustard greens
1/2 garlic clove, thinly sliced
60ml grapeseed oil
400g beef rump, smoked
2 tablespoons preserved mustard stem, finely chopped
sea salt
2 tablespoons Pickled shallots
2 tablespoons Fried shallots

Clam mayonnaise

Quantity Ingredient
500g surf clams
1 egg yolk
2 teaspoons dijon mustard
125ml grapeseed oil
1/2 teaspoon salt
1 tablespoon lemon juice


  1. To make the clam mayonnaise, place a large saucepan over high heat. Add the clams and a splash of water and cover with a lid. Check the clams after 1 minute, stirring them around and replacing the lid. Stir and check each minute until all the clams have opened, then drain them, reserving half the cooking liquid.
  2. Shuck the clams and check that no shell fragments remain. Roughly chop the clam meat and set it aside. You should end up with approximately 80 g clam meat. Keep the clams and reserved liquid separate.
  3. In a medium bowl, whisk the egg yolk with the mustard. Slowly pour in half the grapeseed oil, whisking all the time, until emulsified. The mayonnaise will be quite thick at this stage. Mix in the clam meat and 1 teaspoon of the reserved cooking liquid. Slowly whisk in the remaining oil. Season with the salt and lemon juice, adding more reserved liquid if needed. Set the mayonnaise aside.
  4. Remove the mustard green leaves from the stems. Set the stems aside and wash the leaves under cold water.
  5. Preheat the oven to 80°C and line a baking tray with baking paper.
  6. Bring a small saucepan of water to the boil and blanch the mustard leaves for 1 minute. Cool the leaves in iced water then drain them and squeeze out any remaining water.
  7. Flatten the leaves and place them on the lined baking tray. Place the leaves in the oven (or in a dehydrator) for 1–2 hours or until crisp.
  8. In a small saucepan over medium heat, gently cook the garlic in the grapeseed oil. Once the garlic has become golden in colour, remove it from the oil with a slotted spoon. Keep the oil and discard the garlic slices. Set the oil aside to cool.
  9. Trim your piece of beef rump and remove all visible sinew. Using a sharp knife, thinly slice the beef and then chop it into very small pieces, like a fine mince.
  10. Place the beef in a small bowl with the garlic oil, preserved mustard stem and a pinch of sea salt, mixing well.
  11. Place 1½ tablespoons of clam mayonnaise on each plate and arrange the beef on top. Grind some black pepper over the beef. Top with pickled shallots, fried shallots and crushed dehydrated mustard leaf.
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