Beef Tartare by Sault Restaurant
Jack Powlay is the head chef at one of Daylesford’s most beautiful restaurants. We absolutely love how he transforms classic dishes into meals that are both spectacular to look at and even more wonderful to eat. We are honored that Jack and the team at Sault have shared this wonderful recipe with us for you to try at home.
We are proud to supply Sault with our very own Greenhills Natural beef and lamb that we raise at our nearby farm in Malmsbury. Feel free to post photos of your dish on instagram and tag us (@daylesfordmeatco) and Sault (@sault_daylesford). We would love to see your dishes!
To experience Jack’s version of this dish with a host of many other incredible dishes, book a table Sault today by clicking here.
Serves 4
You will want to start this recipe well in advance to prepare all of the seasoning and condiments that go with the final dish. Make the fermented tomato powder first which takes about 11-12 days to complete.
INGREDIENTS
240g beef fillet, finely diced into tiny cubes
1 tbsp preserved lime, finely diced
1 tbsp lightly pickled or preserved cucumber, finely diced
1 tbsp shallot, finely diced
Sea salt
2 tbs tartare dressing (see recipe below)
2 red cherry radishes, sliced into thin rounds
100g grated Long Paddock cheese grated (or semi-hard cheddar if unavailable )
Potato Cracker (see recipe below)
Fermented tomato powder (see recipe below)
Tartare Dressing
Potato Cracker
6g pink peppercorns, ground
250g extra virgin olive oil
87g sherry vinegar
137g oyster sauce
50g soy sauce
3g sea salt
1g white peppercorn, ground
Blend all ingredients on high until emulsified. Will make more than required but will keep in the refrigerator for 2 weeks.
Fermented Tomato Powder
1kg ripe tomatoes
20g sea salt
Blend tomatoes with the salt, vacuum seal and then allow to ferment at room temperature for 7-10 days.
Dehydrate 70ºC for 12 hours or overnight.
Blend on high until fine powder is achieved.
1kg desiree potato, peeled
45g cornflour
15g baking powder
2g sea salt
Steam (or boil) potatoes until tender.
Blend potato and remaining ingredients until smooth. Spread out the potato mixture on a sheet of greaseproof paper 2mm thick, wrap in cling film and steam for 12 minutes at 100ºC. If you don’t have a steam oven, simply make the mixture in smaller batches so they can fit into a steamer basket on your stovetop.
Dehydrate at 60ºC for 12 hours.
Break into shards or pieces and deep fry at 180ºC until golden brown.
TO FINISH
Combine the diced beef, lime, cucumber, and shallots with tartare dressing. Divide the mixture across the 4 plates. Top with sliced radish. Dust the fried potato cracker with fermented tomato powder and serve alongside beef tartare.
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Beef Tartare - Sault Restaurant Daylesford
Ingredients
- 240g beef fillet, finely diced into tiny cubes
- 1 tbsp preserved lime, finely diced
- 1 tbsp lightly pickled or preserved cucumber, finely diced
- 1 tbsp shallot, finely diced
- Sea salt
- 2 tbs tartare dressing (see recipe below)
- 2 red cherry radishes, sliced into thin rounds
- 100g grated Long Paddock cheese grated (or semi-hard cheddar if unavailable )
- Potato Cracker (see recipe below)
- Fermented tomato powder (see recipe below)
- 6g pink peppercorns, ground
- 250g extra virgin olive oil
- 87g sherry vinegar
- 137g oyster sauce
- 50g soy sauce
- 3g sea salt
- 1g white peppercorn, ground
- 1kg desiree potato, peeled
- 45g cornflour
- 15g baking powder
- 2g sea salt
- 1kg ripe tomatoes
- 20g sea salt
Method
- Blend all ingredients on high until emulsified. Will make more than required but will keep in the refrigerator for 2 weeks.
- Steam potatoes until tender.
- Blend potato and remaining ingredients until smooth. Spread out the potato mixture on a sheet of greaseproof paper 2mm thick, wrap in cling film and steam for 12 minutes at 100ºC.
- Dehydrate at 60ºC for 12 hours.
- Break potato into shards or pieces. Deep fry at 180ºC until golden brown.
- Blend tomatoes with the salt, vacuum seal and then allow to ferment at room temperature for 7-10 days.
- Dehydrate 70ºC for 12 hours or overnight.
- Blend on high until fine powder is achieved.
- Combine the diced beef, lime, cucumber, and shallots with tartare dressing. Divide the mixture across four serving plates. Top with sliced radish. Dust the fried potato cracker with fermented tomato powder and serve alongside beef tartare.
Recipe Notes
Jack Powlay is the head chef at one of Daylesford’s most beautiful restaurants. We love how he transforms classic dishes into meals that are both spectacular to look at and even more wonderful to eat. We are honoured that Jack and the team at Sault have shared this wonderful recipe with us for you to try at home.
We are proud to supply Sault with our very own Greenhills Natural beef and lamb that we raise at our nearby farm in Malmsbury. Feel free to post photos of your dish on Instagram and tag us (@daylesfordmeatco) and Sault (@sault_daylesford). We would love to see your dishes!
To experience Jack’s version of this dish with a host of many other incredible dishes, book a table Sault today by clicking here.
