Gastronomixs

Aged Irish beef tartare with button mushrooms, hazelnuts, and chives

Aged Irish beef tartare with button mushrooms, hazelnuts, and chives Enlarge

Andy McFadden grew up in Tallaght in Ireland where he plotted his course in life at an early age. ‘When I was 14, I already knew that I wanted to become a chef. I was especially inspired by famous chefs such as Jamie Oliver and Gordon Ramsay. Jamie made cooking cool and Gordon showed people how to be the best.’ Andy started as a kitchen porter at Luttrellstown Castle where his uncle Neil McFadden worked as a chef. This was followed by a wide variety of summer holiday jobs in the kitchen of Irish chef Neven Maguire. When he was 25, Andy took over the reins from Marcus Eaves at L’Autre Pied* in Marylebone, London. This made him the youngest chef in London with a Michelin star.

In 2017, he decided to leave London and move to Dublin where he opened his own restaurant, Glovers Ally, located in St Stephen’s Green Shopping Centre, in February 2018. Andy and his team were awarded the FOOD & WINE Best Chef award not long after opening the restaurant. Andy's menus are inspired by French cuisine but with a light and natural touch. Each dish is meticulously prepared to bring out the best in each ingredient.

Creation by Andy McFadden, Glovers Alley restaurant, Dublin, Ireland. 

Serves 4. 

Ingredients

200

ml

olive oil

2

cloves

garlic

300

g

button mushrooms, diced

As needed

 

salt

200

g

shallot, diced

1

sprig

thyme

2

 

bay leaves

50

g

three-year old balsamic vinegar

90

g

Madeira

200

g

water

400

g

aged sirloin beef

50

g

beef fat, rendered

100

g

chives

100

g

pomace oil

5

g

salt

100

g

hazelnuts, blanched

As needed

 

olive oil

2

tbsp

gherkins, finely chopped

2

tbsp

shallot, diced

5

 

button mushrooms

2

tbsp

capers, finely chopped

As needed

 

sea salt

As needed

 

fresh black pepper

Preparation method: mushroom vinaigrette
  • Heat the oil in a large frying pan.
  • Add the garlic, followed by the diced mushrooms, and salt. Caramelise this slowly.
  • Add the shallots, thyme, and bay leaves when the mushrooms are golden brown and continue to cook until everything turns a lovely shade of golden brown and the shallot is soft.
  • Add the vinegar and reduce until dry.
  • Add the Madeira and reduce by 2/3.
  • Add the water and reduce by half.
  • Allow to cool completely then remove the bay leaves, thyme, and garlic.
  • Blend until smooth and pass through a fine-meshed sieve.
  • Weigh 200 grams of the vinaigrette, as you’ll need 200 grams of button mushroom vinaigrette for this recipe.
Preparation method: beef tartare
  • Trim all the fat and sinew off the aged beef sirloin.
  • Slice into rounds and finely dice; the finer the better.
  • Render the aged beef fat in a heavy-based pan and heat until all the fat has rendered.
  • Pass through a sieve and keep in a warm place. 
Preparation method: chive oil
  • Put the chives and pomace oil with the salt into a food processor.
  • Mix on full power for eight minutes.
  • Cool down the pulp as quickly as possible, preferably while whisking in a bowl over ice.
  • Once cold, pass through a sieve and store in a bottle ready to use.
Preparation method: toasted hazelnuts  
  • Toast the whole blanched hazelnuts in an oven at 170°Cfor eight minutes.
  • Allow to cool down, then half them.
  • Season the toasted hazelnuts with a few drops of olive oil.
Preparation method: cooked egg yolk
  • Cook the whole eggs in boiling water for six minutes.
  • Allow to cool naturally.
  • Break open the eggs and separate the white from the yolk.
  • Whisk the egg yolks and keep in a disposable piping bag if possible.
  • Weigh 30 grams of the cooked egg yolks, because you’ll need 30 grams of egg yolk for this recipe. 
Finishing and presentation
  • To assemble, dress the diced beef in the beef fat. Make sure it is at room temperature, so the fat doesn’t harden. Also make sure that it’s not so hot that it cooks the beef.
  • Add the capers, shallot, gherkin, and egg yolk and season to taste with salt and pepper.
  • Spoon the mushroom vinaigrette on the base of the plate quite naturally and place the seasoned beef tartare on top. Make sure not to press it.
  • Lightly dress the tartare with the chive oil as rustically as you wish.
  • Scatter the hazelnuts evenly around the beef.
  • Slice the button mushrooms as thinly as possible and place on top of the tartare.

Previous page