- 150g Stony River Black Angus tenderloin, trimmed
- 50g cherry tomatoes
- 1tsp wholegrain mustard
- 1 whole witloof
- 30ml olive oil
- 1/2 lemon
- 1 egg yolk
- Generous pinch of salt
- 6 individual onion weed flowers (for decoration)
- Charcoal dust (optional for decoration)
After trimming any excess fat from the Stony River Black Angus tenderloin, thinly slice into narrow strips. Stack the slices and cut again crosswise, creating very thin strips, then dice to create tiny cubes. Prepare the cherry tomato in the same way and transfer both to a mixing bowl.
Add the mustard, lemon juice and olive oil to the beef and tomato mixture, then mix together lightly with a fork until combined. Salt to taste.
To plate, spoon the tartare on your plate into a round shape (in a mould if you wish). Make a small indentation in the top of the beef mixture with the back of a spoon. Crack the egg, separate the yolk and gently place the yolk on top of the tartare mixture—it should nestle perfectly into the indentation. Sprinkle the dust charcoal next to the tartare.
Top with the onion weed flowers, and artfully place the witloof leaves around the dish to garnish.