Steak and smoked eel tartare, wow that looks and sounds delicious credit to @whatstormeats
Another little experiment on my steak tartare voyage. The beef; beautifully aged for 50 days, with an almost mushroomy, earthy tone followed by that incredible beefy hit that you get from dry aged meat. I have worked with lots of @nottinghillfishshop beef fillet but, (excuse the pun) this was a cut above the rest and destined to be eaten raw. The beef was diced, along with another stunning product; smoked eel from the @devoneelcompany – a punchy product which adds a gorgeous smoky and textural element to this dish; the contrast of the aged beef and the smoky eel is something I’ll be doing again. I added baby capers for acidity, french mustard for that nod to tradition, a dash of Worcestershire sauce and twist of black pepper. For that ostentatious addition, I topped it with the seriously stunning schrenckii caviar from @n25caviar – crispy crackers on the side, a dish destined to be shared.
Beautiful ingredients from @nottinghillfishshop 🦑
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