This Hereford steak dish is “tartare au couteau ” which means prepared with a knife. It is the simplest of recipes but its success relies on excellent ingredients. The Espelette pepper is grown in the French commune of Espetette, Pyrenees-Atlantiques, traditionally the northern territory of the Basque people. However if unavailable it can be replaced with black pepper.
Using a very sharp knife, finely chop the shallots and capers. Dice the beef and then mix in the shallots and capers. Set aside at room temperature.
To make the dressing, whisk all of the ingredients together and using a rubber spatula, mix 150ml of it into the beef mixture with the sea salt and Espelette pepper.
Place a cooking ring on each serving plate and divide the beef mixture among them.
Put the egg yolks in a heatproof bowl set over a pan of simmering water that is approximately 60 degrees with 100ml of the dressing and lightly whisk to an emulsion.
Tom Barry’s family farm is Baytown Park, Dunboyne, Co Meath. He is the third generation on the farm taking over from his late father, Thomas Barry in 2008 and keeps Hereford cross suckler cows as well as pedigree Hereford cows. Herefords are such a docile breed and as a part time farmer, with teenagers helping around the farm, it’s important to have a breed that’s easy to look after and handle. Tom’s farm is in the Green, Low-Carbon, Agri-Environment Scheme (GLAS) for the past 5 years, where frequently taking soil samples and the completion of a nutrient management plan are required.