Step 1

MUSHROOM KETCHUP

Step 2

*SLICE THE SHALLOTS AND GARLIC AND GENTLY SWEAT WITHOUT COLOUR UNTIL SOFT (4 MINS)

Step 3

*THINLY SLICE THE MUSHROOMS AND ADD TO THE PAN, SEASON WITH GROUND CORIANDER AND SALT AND COOK DOWN UNTIL THEY HAVE LOST ALL THEIR MOISTURE AND BEGIN TO COLOUR AND SLIGHTLY CATCH ON THE BOTTOM OF THE PAN (15 MINS)

Step 4

*POUR IN THE DOUBLE CREAM AND IMMEDIATELY REMOVE FROM THE HEAT (1 MIN)

Step 5

*BLEND UNTIL VERY SMOOTH (9 MINS)

Step 6

*ADJUST SEASONING AND ACIDITY AS NECESSARY WITH SALT AND THE LIME JUICE (1 MIN)

Step 7

BEEF, SEAWEED AND MUSHROOM BROTH

Step 8

*BRING THE BEEF STOCK GENTLY TO BOIL, SKIMMING AS NECESSARY THE WHOLE TIME (10 MINS)

Step 9

*WHEN BOILING, POUR THE STOCK ONTO THE DRIED CEPS AND SEAWEED AND LEAVE TO INFUSE AND COOL DOWN (30 MINS)

Step 10

*PASS THROUGH A FINE MUSLIN CLOTH TO KEEP AS CLEAR AS POSSIBLE (1 MIN)

Step 11

*BEFORE SERVING ADJUST WITH SOY SAUCE AND LIME JUICE AS NECESSARY

Step 12

MUSHROOM SALAD

Step 13

*TRIM AND PREP DOWN THE MIXED MUSHROOMS AND SEPARATE INTO APPROPRIATE PILES READY TO COOK (5 MINS)

Step 14

*HEAT A LARGE FRYING PAN AND FRY EACH PILE OF MUSHROOMS SEPARATELY UNTIL GOLDEN, DEGLAZING AT THE END WITH A LITTLE VERJUS THEN LEAVE TO COOL DOWN (10 MINS)

Step 15

*TRIM AND BLANCH THE LEEKS THEN REFRESH IN ICE WATER (4 MINS)

Step 16

*TRIM AND THINLY SLICE THE RAW CHESTNUT MUSHROOMS (1 MIN)

Step 17

*THINLY SLICE THE LEEKS (1 MIN)

Step 18

*PICK THE TARRAGON LEAVES READY TO SERVE (1 MIN)

Step 19

BEEF TARTARE

Step 20

*TRIM AND ROLL THE BEEF RUMP IN CLINGFILM AND BLAST FREEZE (30 MINS)

Step 21

*FINELY DICE THE SHALLOTS (3 MINS)

Step 22

*CHOP THE CHIVES AND CHERVIL (2 MINS)

Step 23

*FINELY DICE THE BEEF AND MIX WITH THE HERBS AND SHALLOTS (3 MINS)

Step 24

*SEASON WITH THE DRIED SEAWEED,

Step 25

HORSERADISH, LEMON JUICE AND DRESS WITH THE RAPESEED OIL (2 MINS)

Step 26

*DEEP FRY THE SEA LETTUCE UNTIL CRISPY AND SET ASIDE TO SERVE (3 MINS)

Step 27

PLATING

Step 28

*FIRSTLY SPOON THE BEEF TARTARE MIX INTO THE MIDDLE OF BOWL

Step 29

*PIPE A DOLLOP OF THE MUSHROOM KETCHUP NEXT TO THE BEEF MIX

Step 30

*NICELY ARRANGE A FEW PICKLED MUSHROOMS ON TOP OF THE KETCHUP, ALONG WITH SOME SLICES OF LEEK AND TARRAGON LEAVES

Step 31

*ARRANGE THE SEA LETTUCE ON TOP OF THE BEEF MIX

Step 32

*DECANT THE BEEF TEA INTO A SERVING JUG AND DRIZZLE THE TOP WITH OIL