One of my weak spots is beef tartare. We get a superb quality Herefordshire beef from Laverstoke Park once every two weeks, so it is always a pleasure to use it on the weekly tasting menu. Morels this year have been terrific. This has been due to the frost we had in Febuary/March.
I decided that i wanted to do a tartare but change the ingredients up to include the morels. I also wanted to incorperate madeira as a classic pairing with the mushrooms and the beef respectively.
The dish is Laverstoke Park beef tartare, pickled morels, mushroom gel, glazed vegetables.
I seasoned the beef with:
shallot
parsley
madeira
pickled morels
salt
pepper
egg yolk
The vegetables are slowly cooked under vacuum with butter and thyme.
The mushroom gel is a very concentrated mushroom stock. 800ml to 12g gellan F.
