Green beef tartare

300g Beef bavette
50ml Grape seed oil
Salt and pepper
1 egg yolk
100ml grape seed oil
1 lemon, juiced  
1tsp Dijon mustard
200g free range beef bavette, chopped into small pieces
½ banana shallot, finely chopped
1 avocado, cubed
20g flat leaf parsley, chopped
10 coriander, chopped
flaked salt and cracked black pepper to taste

To garnish:
Sorrel, purslane and pea shoots

Green Oil
100ml grape seed oil
20g flat leaf parsley

Preheat  oven to 300 degrees Celsius. Season the bavette with salt on both sides and a drizzle of grape seed oil. On the clean grill sear bavette for 1 minute on each side. Remove and set aside. 

To begin making the tartar, whisk together the egg yolk, lemon juice and mustard in a bowl. Then slowly whisk in the grape seed oil to make a quick mayonnaise. Add lemon juice and salt to taste.

Add the beef flank, shallots, avocado, parsley and coriander to the mayonnaise and stir to combine. 

Adjust the seasoning with cracked black pepper and salt. Adjust acidity with a squeeze of lemon juice. 

Slice the bavette into four even portions and lay onto plates. 

Spoon the tartare onto individual plates and garnish with green herbs like sorrel, purslane and pea shoots. 

Blend grape seed oil with parsley and drizzle over the tartare to finish the dish. 

Enjoy with charred sourdough bread.