Main · Season 12

Beef Tartare with Smoked Caulini, Parsnip Puree and Lavosh

Name: Beef Tartare with Smoked Caulini, Parsnip Puree and Lavosh
Yield: 4
Ingredients: 1 cup plain flour; 1/2 cup water; 1/4 cup extra virgin olive oil; salt and pepper; 6 sprigs thyme, leaves picked; 100ml white vinegar; 40g caster sugar; 50ml water; 10 white peppercorns; 2/3 cup caulini florets; 1 cup caulini florets; 1 medium size parsnip, core removed and finely sliced; 2/3 cup milk; 30g butter; salt, to taste; 320g trimmed lean beef scotch fillet; 2 tbsp prickly pear juice, from 1 prickly pear; 2 tsp ground wattleseed; 2 tbsp extra virgin olive oil; salt and pepper, to taste; 1/3 cup grapeseed oil; 1/2 parsnip, cut into paper thin rounds on a mandolin; 4 egg yolks, to serve

Callum Hann

Contestant · 22 Jun 2020

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Serves

Components

Ingredients

Season

Ingredients

Thyme Lavosh

1 cupplain flour

1/2 cupwater

1/4 cupextra virgin olive oil

salt and pepper

6 sprigsthyme, leaves picked

Pickled Caulini

100mlwhite vinegar

40gcaster sugar

50mlwater

10white peppercorns

2/3 cupcaulini florets

Smoked Parsnip and Caulini Puree

1 cupcaulini florets

1medium size parsnip, core removed and finely sliced

2/3 cupmilk

30gbutter

salt, to taste

Tartare

320gtrimmed lean beef scotch fillet

2 tbspprickly pear juice, from 1 prickly pear

2 tspground wattleseed

2 tbspextra virgin olive oil

salt and pepper, to taste

Crispy Parsnip

1/3 cupgrapeseed oil

1/2parsnip, cut into paper thin rounds on a mandolin

4egg yolks, to serve

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

ThymeCaster SugarMilkMain

Recipe by Callum Hann, Season 12. Originally published by Network 10 on 22 Jun 2020.

Original on 10 Play ↗