Ingredients
- 1 Galloway Beef Tail Fillet
- 1tsp Cornichons (pickles), diced finely
- 1tsp Minced Capers
- 1tsp Shallots, diced finely
- 4 Quail Eggs
- 1tbsp Worcester Sauce
- 4 cloves Black Garlic, sliced
- 100ml Black Garlic Puree
- 100ml Mayo
- 1 Red Beetroot, raw
- 100ml White Wine Vinegar
- 100g Caster Sugar
- 1tsp Tarragon, finely chopped
- Edible flowers
- 1/4tsp Tabasco Sauce
- 1 tsp Extra Virgin Olive Oil
- Sea Salt
- Apple Wood Smoking Chips, plus smoking gun and cloche
Method
- Begin by dicing the Galloway Beef tail fillet into 5mm by 5mm cubes
- Mix the fillet with the cornichons, capers, shallots, Worcester sauce, tabasco sauce, tarragon, sliced black garlic, sea salt and freshly cracked black pepper. Set this mix to one side until you are ready to plate.
- Slice the red beetroot on a mandolin to 1mm thickness then cut out each slice with a fluted cutter. Put the beetroot into a dish with the white wine vinegar, sugar and 100ml water and leave to pickle for 20 minutes.
- Mix the black garlic puree with the mayo base and set to one side.
- Cook the quail eggs for 2 minutes and 22 seconds in rapidly boiling water then put straight into ice water. Carefully peel the eggs and sit to one side.
- To plate the dish press the tartare mix into a ring in the middle of the plate. On top arrange the edible flowers nicely along with some dots of the garlic mayo emulsion. Add 3 slices of beetroot and the quail egg onto the top. Drizzle a small amount of the extra virgin olive oil onto the dish. Remove the ring and cover the dish with a cloche and smoke it for 30 seconds.
- Remove cloche and serve immediately
Recipe by Galloway Beef Chef Ambassador Fraser Cameron. Fraser demonstrated this recipe at the Galloway Country Fair 2019. Fraser is Sous Chef at Annandale Distillery and at The Globe Inn in Dumfries.
