- 1 x 1kg Sirloin
- 100g oyster tartare
- 50g aged beef mayo
For the oyster tartare:
- 7 fresh oysters, shucked (keep the juices from the shells)
- 2 tsp finely diced Red Onion Pickle
- 2 tsp finely chopped dill
- Juice of half a lemon
- Few drops of Tabasco habanero sauce
Chop up the oysters and place in a bowl. Mix in the red onion pickle and dill. Add lemon juice and Tabasco to your taste and season with a little of the salty oyster juices. Serve as soon as possible.
For the beef fat mayo:
- 4 free-range egg yolks
- 2 tsp english mustard
- 1 tbsp rice wine vinegar
- Juice of 1/2 lemon
- Salt and pepper
For the beef oil:
- 250g aged beef trimmings and fat
- 500ml vegetable oil
First, remove your sirloin from the fridge and allow it to come to room temperature. To make the beef oil, get a pan nice and hot, then colour your trimmings for a few minutes. Pour in the oil and cook on a medium heat until you start to smell the aroma from the oil. Remove from the heat, cover and leave to cool. The longer you leave the oil cooling, the better the flavour.
Blitz or whisk up your yolks with the mustard and add salt, then begin adding your beef oil in a slow steady stream, blitzing/whisking until the mix starts to thicken. If it gets too thick, add a little room-temperature water. Once you have a good consistency, add the vinegar and lemon juice to taste. Season with salt until the beef flavour gets good and strong, and don’t be shy to go heavy on the pepper. This can be kept for up to 3 days in the fridge.
For the steak cook in an offset warm smoking position at 80°C for approximately 40 mins until the steak reaches 50°C internal temp. Let cool for 45 mins then on a hot grill or cast iron pan, cook the outside surface until you get a golden brown all over. Move to a warm position on the grill until the internal temp reaches 40-45°C.
Slice, cover in tartare and serve with french fries or any potato side with the mayo.