Beef Tataki Picture: Claire Gunn

300g beef fillet 
1 sweet corn
1 red chilli finely chopped
2 spring onion finely chopped
50g wild rocket
150g shimeji mushrooms 
1 lime cut into wedges
50ml olive oil
25ml lemon juice
25ml soy
5ml sugar
Combine the olive oil, lemon juice, soy and sugar. Mix well. Divide in half. Pour half over the mushrooms and allow to marinate for 30min.

Truffle Mayonnaise
1 egg yolk
125ml sunflower oil
5ml truffle oil
10ml red wine vinegar
10ml water
5ml hot English mustard

Place the egg yolk, truffle oil, red wine vinegar, water, mustard and a pinch of salt in a food processor. While the food processor is running slowly add the sunflower oil to form and emulsion. The mixture will slowly start to thicken as you add the oil
Season with salt, taste for acidity you may like to add a little more vinegar.

Season the beef with salt and pepper.
In a hot pan sear the meat on each side for 1min.  Place in the fridge and allow to cool.
Char the corn on an open flame for 1min on each side.  You want the corn to turn slightly black but not be completely burned.  Allow to cool and slice off the cob.

To Assemble:  Slice the beef as thin as you can and lay flat over a large platter. Cover the entire surface of the platter in beef. Sprinkle the meat with the chard corn, chilli and spring onions. Season the meat with the remaining vinaigrette. Drizzle over the meat the truffle mayo. Garnish with the marinated mushrooms and wild rocket.
Serve with sliced lime wedges