For the tartare
400g beef sirloin, diced
½ red onion, minced
30g baby capers, roughly chopped
Extra virgin olive oil
Freshly ground black pepper
Peanut oil for frying
Outside leaves 1 cabbage, blanched and dried at room temperature
Outside leaves 1 radicchio, blanched and dried at room temperature
1 medium parsnip, peeled into long, thin strips
4 pickled onions, cut in half and broken into ‘cups’
500g oyster mushrooms finely sliced
100g porcini mushrooms soaked in
100ml water, chopped
300g all-purpose flour
85g confectioner’s sugar
180g ground dried porcini mushrooms
390g softened butter
1 teaspoon sea salt
20g freeze dried white vinegar powder (or finely ground salt & vinegar chips)
For the tartare
1. For the tartare: Combine the beef, minced red onion and baby capers, season with extra virgin olive oil, sea salt & fresh black pepper.
2. To serve: Heat a pan over medium heat and fry the cabbage and radicchio leaves until crisp (or deep fry them). Dredge the parsnip and pickled onions in tapioca flour and fry in the same pan, keep warm.
3. Place a small amount of mushroom puree on each plate.
4. Place a heaped tablespoon of beef tartare onto top and crumble over porcini crumble.
5. Scatter with fried leaves, onions, parsnips, dust with vinegar powder, if using. Serve.
For the porcini crumble
1. To make the crumble, sift the flour and mix all the dry ingredients together. Add butter and combine with your hands to form dough. Put porcini dough in plastic wrap and roll into a cylinder and freeze for about five hours. Once the dough has frozen, remove from plastic wrap and grate the dough on a box grater over a non-stick sheet pan.
2. Bake at 170ºC for 6 minutes.
For the mushroom puree
1. Sweat the oyster mushroom in butter until softened and cooked, add the chopped porcini and deglaze with a little of the soaking liquid, puree, pass and chill.
Wine match: Pinot Noir, Nero d’Avola or Grenache