Cooking instructions

1. Using a very sharp knife, dice the tenderloin.
2. Mix together all of the ingredients to make the sauce in a glass bowl, season to taste.
3. Add the steak to the bowl and mix thoroughly.
4. place a 100mm ring on each plate and transfer the tartare into the ring, pressing down to create a flat surface with the back of a spoon. 
5. Gently remove the ring. 

For the Confit Egg Yolk

1. Half fill an oven proof saucepan with olive oil.
2. Crack the four eggs and separate the whites from the yolks, keeping the yolks whole.
3. Transfer the egg yolks into the oil and cook at 65c for 1 hour. 

For the Gherkin Gel

1. Mix the gherkin brine with the agar agar until it forms a gel. Set aside for garnishing. 

 Garnishing the Tartare

1. Place an egg yolk on top of the tartare, then garnish with a few dots of gherkin gel, nasturtium leaves, bronze fennel and gherkin slices