Beef Tartare with Crispy Sage Leaves

• 200g eye fillet
• 2tsp Dijon mustard
• 1tsp horseradish cream
• ½ tsp tabasco
• 2 small shallots, finely diced
• 15g cornichons or other sour pickles, finely diced
• 10g capers, finely chopped
• Chives, small bunch finely chopped
• Parsley, small bunch finely chopped

• Salt + pepper
• 10g Olive oil
• 15g parmesan

• 30g Butter
• 12 sage leaves

Start by putting the mustard, horseradish cream, tabasco and olive oil into a bowl. Whisk until combined to a smooth consistency. Add the shallots, cornichons, capers, chives and parsley.

 Heat butter in a flat pan until it starts to foam. Add the sage leaves, cooking gently until they stop bubbling and are nice and crispy. Allow to rest on a paper towel.

Take the eye fillet and cut into 3mmx3mm dice. Mix the mustard dressing with the diced fillet. Season generously with salt and pepper, and be sure to taste! If you prefer more spice add extra tabasco or pepper.

If you aren’t serving this immediately, the diced beef can be kept separately to the dressing, then added together at the last minute.

 Garnish with the crispy sage leaves and finely grated parmesan. Serve with potato crisps.

• ¼ bunch of rosemary
• Sea salt and ground black pepper
• 10ml olive oil
• 2 cloves garlic, crushed
• 1 rib of beef (approximately 1kg)

• 500g large beetroot
• 100g brown sugar
• 1 tsp yellow mustard seeds
• 100ml red wine vinegar
• ½ tsp sea salt
• ¼ tsp ground black pepper

Prepare the beetroot relish first. Peel and coarsely grate the beetroot. Put into a saucepan with the sugar, mustard seeds, red wine vinegar, salt and pepper and bring to boil. Reduce the heat and simmer gently for 1 hour or until the liquid is reduced to a jammy consistency.

To prepare the spare ribs, chop the rosemary and mix with the salt, pepper, olive oil and crushed garlic. Place the spare ribs in a baking dish, spoon the marinade over and toss until the beef is evenly coated. Cover the dish in cling film and refrigerate for 2 hours.

Cook on a barbecue grill, turning regularly for 30 minutes or until cooked to your liking. Set beef aside for 10 minutes to rest, then slice into 5cm pieces. Serve with beetroot relish on the side.