Name: Beef Tartare with Attilus Oscietra Caviar
Ingredients: Beef Filet 45 days aged (trimmed and diced) - 50g; Maldon Salt - 3g; Light soya sauce - 10g; Trimmed and diced chestnut mushrooms - 30g; A pinch of finely chopped chives; A pinch of finely diced shallot; Pickling liquor (see below); Verdemanda olive oil - 10g; CAVIAR OSCIÈTRE ROYAL - 8g; Smoked bone marrow puree (see below); Chardonnay Vinegar - 10g; Caster sugar - 10g; Water - 10g; Egg Yolks - 3; Splash Chardonnay Vinegar; Beef Sauce - 50ml; Splash Soy Sauce; Pinch Maldon; Tbsp Dijon Mustard; Veg Oil - 800ml; Smoked Bone Marrow - 200g

INGRÉDIENTS

Beef Tartare

Beef Filet 45 days aged (trimmed and diced)	50g
Maldon Salt	3g
Light soya sauce	10g
Trimmed and diced chestnut mushrooms	30g
A pinch of finely chopped chives
A pinch of finely diced shallot
Pickling liquor (see below)
Verdemanda olive oil	10g
CAVIAR OSCIÈTRE ROYAL	8g
Smoked bone marrow puree (see below)

Pickling Liqour

Chardonnay Vinegar	10g
Caster sugar	10g
Water	10g

Smoked Bone Marrow Emulsion

Egg Yolks	3
Splash Chardonnay Vinegar
Beef Sauce	50ml
Splash Soy Sauce
Pinch Maldon
Tbsp Dijon Mustard
Veg Oil	800ml
Smoked Bone Marrow	200g

Cuit avec

CAVIAR OSCIÈTRE ROYAL

MÉTHODE

Beef Tartare

1. In a bowl, mix mushrooms, shallot and chives with your pickling liquor, pinch of salt and olive oil. Mix well and let it marinade to bind together.

2. Using the back side of a dessert spoon, press the soy and salt into the diced beef fillet. Do this until shiny meat becomes matt.

3. Evenly spread into the bottom of a shallow round dish.

4. Remove the mushrooms and the liquor and spread on top of the beef, pressing down slightly.

5. Use the caviar on top and then spread evenly again.

6. With the bone marrow puree in a squeezy bottle with a narrow nozzle, make 12 dots evenly around the edges and work your way into the centre.

7. Serve with thinly sliced sourdough toast.

Pickling Liqour

1. Mix all together in a pan and bring to the boil. Cool down.

Smoked Bone Marrow Emulsion

1. Melt the Beef Sauce.

2. Blend together, yolks, beef sauce, Dijon, vinegar, soy sauce and Maldon until smooth.

3. Slowly add the veg oil until a thick mayonnaise.

4. Monte in the smoked bone marrow.

5. Pass.

N.B. Keep all ingredients as cool as possible when making to avoid it splitting.
Oil and bone marrow are rough amounts and will vary dependent on how well smoked the marrow is

Chef Adam Byatt

Born in Essex, in Rainham into a working class family, Adam was exposed to the world of cooking from an early age as his grandfather was a cook in the army.
From his mother, also a professionally trained chef, he experienced good home cooking, whilst he quickly learned from his window cleaner father the art of hard graft and integral work ethics.
On the eve of his 16^th Birthday, Adam was introduced to the Savoy Education Trust who in turn offered him a placement as an apprentice chef at Claridge’s Hotel
After 3 months, Adam started college at Bournemouth via an opportunity with the Academy of Culinary Arts and a scholarship with Claridge’s. Over the next 4 ½ years he spent time between Claridge’s and Bournemouth improving his skills and qualifying as a professional chef.
He then moved with the head chef John Williams from Claridge’s to the Berkley Hotel before joining Philip Howard at the prestigious The Square restaurant in Mayfair during which time, The Square was awarded their second Michelin star and Adam was appointed Sous Chef.
In 2001, Adam opened his first restaurant – Thyme in Clapham. Thyme was an instant success winning countless awards including ‘Time Out Restaurant of the Year 2003’, ‘Best Newcomer Tatler Restaurant Awards 2003’, ‘Winner Remy Restaurant Awards 2004’ winner Carlton London restaurant of the year in conjunction with the evening standard.
In 2005 he returned to his heartland of Clapham and took the prominent site within Clapham Old Town and launched Trinity
Since it’s opening in 2006 Trinity has won a coveted Michelin Star, ‘Time Out’ best new restaurant, the AA’s prestigious ‘London Restaurant of the year’ as well as holding three AA rosettes for 4 years, Trinity was voted in the top ten restaurants in London by both Hardens and Zagat in both 2010 and 2011 and has been in listed the Times top 100 restaurants in the UK for the past two years. It is regarded as “as close to an absolutely perfect experience of eating out as it is possible to have” – Giles Coren, The Times.
In 2012, Adam opened a sister restaurant to Trinity in Clapham: Bistro Union is a quintessentially British Bistro, providing all-day dining experience in a relaxed environment.
In 2015, Adam oversaw the extensive refurbishment of Trinity, including a new dining room on the first floor of the restaurant, Upstairs, providing contemporary, relaxed dining. Meanwhile, Trinity has continued its neighbourhood fine-dining experience in a more stylish setting.
In 2016, Trinity was the proud recipient of its first Michelin star, while Upstairs received a coveted Bib Gourmand, awarded by the Michelin Guide, just one month short of its first year anniversary.