Arum Nixon - Beef Wellington Tartare
Puff Pastry Triangles
125g plain flour
pinch of salt
90g butter, cubed
600g eye fillet steak, trimmed
50ml light soy sauce
15ml rice wine vinegar
10g dried shiitake mushrooms
1 tsp hot English mustard
1 tbsp grape seed oil
Salt to taste
2 tbsp finely chopped chives
Pickled Shimeji Mushrooms
50g small shimeji mushrooms
25ml rice wine vinegar
1 tbsp salt
Small nasturtium leaves
- Preheat oven to 200C.
- For the Puff Pastry Triangles, sift flour and salt into a medium bowl. Add the butter and use a table knife to cut the butter through the flour to combine roughly.
- Add 60ml ice cold water, cutting it into the mix gradually with a table knife, until a rough dough forms. Using your fingers, bring the dough together into a ball, wrap in cling film and place in the fridge for 15 minutes to rest.
- Once rested, remove dough from the fridge, unwrap and shape into a rough rectangle. Roll out into a large rectangle that is three times long as it is wide. Fold one third of the pastry over into the centre of the dough, then fold remaining third over the top to form three layers of dough. Rotate the pastry by 90 degrees and repeat the rolling and folding process. Wrap in cling film and rest in the pastry in the fridge for 10 minutes.
- Once rested, remove from the fridge, repeat rolling and folding process, rest in fridge again, then repeat the process one more time.
- Remove from the fridge and roll out dough to 30cm x 15cm x 3mm thick. Cut into half then cut each strip into 10 triangles about 7.5cm x 3cm. Transfer to a baking sheet lined with baking paper, cover with another sheet of paper and place another baking tray on top to weigh the pastry down. Place in the pre-heated oven until golden brown, about 15 – 20 minutes. Remove from oven and set aside on the tray to cool until ready to serve.
- For the Steak Tartare, wrap the eye fillet in cling film and place in the freezer until firm but not frozen, about 20 minutes. Remove the steak from the freezer, unwrap and cut into fine dice. Set the diced steak aside in a medium bowl, covered, in the fridge until needed.
- Meanwhile, make the dressing. Place the sake, mirin, soy sauce and rice vinegar in a small saucepan and bring to a simmer. Remove from heat and set aside until needed.
- Place the shiitake mushrooms in a separate saucepan and cover with water. Bring to a simmer and cook until softened, about 5 minutes. Remove the mushrooms from the water, reserving the cooking liquid. Place the mushrooms and ¼ cup of the cooking liquid into the saucepan with the sake mixture, and cook gently until reduced by about half, about 15 minutes.
- Strain the sauce, discarding the mushrooms and place in a mixing bowl. Mix in the mustard and oil, and whisk to combine well. Season to taste and set aside to cool until needed.
- For the Pickled Shimeji, separate the mushrooms and trim to 1cm lengths.
- Place the remaining ingredients in a bowl and mix to combine well. Add the mushrooms, toss well to coat and leave to pickle for 20 minutes.
- Once pickled, remove mushrooms from the liquid and set aside on paper towel to drain until ready to serve.
- When ready to serve, remove the steak from the fridge, and stir through the chives. Season with salt to taste, then stir through the cold dressing.
- To serve, place a 9cm ring mould in the middle of a serving plate, and fill with the tartare mix and press down very gently to level off the top. Repeat on the remaining 3 serving plates.
- Top each with Pickled Shimeji Mushrooms and surround each Steak Tartare with watercress and nasturtium leaves to garnish. Arrange 5 Puff Pastry Triangles to the side of the tartare on each plate.