Bavette of beef tartare wrapped in bresaola by Clive Dixon

11 September 2006
Bavette of beef tartare wrapped in bresaola by Clive Dixon


(serves four)

For the bresaola (makes approximately 12-16 portions)
750ml white wine
1 litre red wine
1 bunch rosemary
10 fresh bay leaves
30 black peppercorns
1 bunch thyme
6 cloves garlic, crushed
Zest of 1 orange and 1 lemon
12 dried chillies
6 star anise
10 juniper berries
2kg piece of Scottish silverside beef, fully trimmed
500g sea salt

For the bavette tartare(serves four)
150g Scottish bavette (seamed-out skirt), trimmed and dicedsmall
50g capers and gherkins, mixed and chopped
25g shallots, finely diced
25g parsley, finely chopped
Salt, Tabasco, Worcestershire sauce to taste
1 egg yolk
1tsp Dijon mustard


Put the white and red wines in a pan and bring to the boil. Ignite the wine to remove alcohol. When the flames die down, remove from heat and add the remaining ingredients, except the beef and salt. Allow the temperature of the mixture to drop to 36ºC.

Roll the beef in salt. Pour over wine marinade and leave for two weeks, turning every day. Remove the beef from the liquid, roll in muslin cloth, tie and hang for further two weeks.

To make the bavette tartare, mix all the ingredients together.

To assemble the dish, thinly slice enough bresaola to line four dariole moulds and overlap the meat (about 16 slices).

Once the dariole moulds are lined with bresaola, fill with tartare mix. Fold bresaola back over meat.

Turn out on to the centre of four plates and garnish with rocket or lambs' lettuce, Parmesan shavings, crisp pancetta and olive oil.

Clive Dixon

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