This is a traditional steak tartare with a modern twist with the addition of the earthy sweet beetroot puree, aromatic truffle shavings and the umami packed black garlic mayonnaise. Not my best plating effort, but the flavours speak for themselves, so much so that my parents who don't normally like 'weird' things enjoyed it so much that they practically finished every single tiny piece of the tartare. That makes me happier than putting up a pretty plate of food. The glass potato chips worked wonderfully with this dish, it provided the crunch and texture needed but was light and neutral enough in taste that you get to fully enjoy the flavour of the tartare.
Difficulty: Medium
Time: 2.5 hour
Serves: 2 for main and 4 for entree
Ingredients
Steak Tartare
- 300g top quality eye fillet*
- 1 shallot finely chopped
- 1 tbsp baby capers finely chopped
- 1 tbsp cornichons finely chopped
- 1 tbsp Dijon mustard
- 1 tbsp tomato sauce
- 1 tbsp Worcestershire sauce
- 1 egg yolk
- tabasco to taste
- truffle salt to taste
Beetroot Puree
- 1 medium sized beetroot peeled and diced
- 1 cup chicken stock
- 2 tbsp butter
Black Garlic Mayonnaise
- 1/3 cup good quality mayonnaise
- 1 tbsp black dressing or black garlic finely chopped
- truffle salt to taste
Garnish
- truffle shavings
- red vein leaves
Glass Potato Chips
Refer to separate post here for ingredients and method. This can be made ahead and kept in air tight containers.
* Get the best quality eye fillet you can afford from a trusted butcher. Let them know that you intend to make steak tartare with the cut.
Method
1. Put the eye fillet in the freezer and leave it there for 15min. This will help firm up the meat and make it easier for cutting later.
2. Add the beetroot to a small pot with the chicken stock and butter. Bring to boil then reduce the heat to simmer over low heat till fully softened for about 25-30 minutes. Once cooked, transfer it with just enough of the liquid to a food processor and blitz into a smooth puree. Set aside and let it cool.
3. Make the black garlic mayonnaise by mixing the mayonnaise with black garlic dressing or finely chopped black garlic. Add truffle salt to taste.
4. Take out the beef fillet. Thinly slice the beef across the muscle grains, then dice into small cubes (about 40mm in width). It's very important to dice this carefully with hand instead of mincing it as this will retain the texture of the beef.
5. Add the diced beef into a bowl, add all the ingredients and mix thoroughly and carefully with a spoon not destroying the texture of the delicate beef, season with truffle salt.
6. Assemble by placing spoons of beef tartare onto a plate, pipe on or place tsp of beetroot puree and black garlic mayonnaise, top with fresh truffle shavings, red vein sorrel leaves and serve with glass potato chips.
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