Recipe for tartare of dry-aged beef
Tartar is a wonderful and simple dish. When made from dry-aged beef, it is also very easy to prepare.
Therefore, it is important to use good ingredients, so this dish is made with fresh coriander and chives, giving it a slightly Mediterranean/Asian twist to the delicious meat.
This dish is an appetizer/starter, creatively made as an ice cream cone. The cones can generally be bought in a delicatessen.
Among chefs, there is a lot of disagreement about whether the meat in a tartar should be chopped or scraped. It is generally a matter of taste, so here we have coarsely chopped the meat.
Just like the meat, it is important to use very fresh eggs, as the egg yolk is eaten raw. An alternative is to use pasteurized egg yolks.
The dish pairs well with a dry red wine.
Tartare of dry-aged beef
Ingredients
- 250 gram Beef Inner Thigh or tenderloin. Dry-aged
- 2 pcs. Egg Yolk
- Pepper From grinder
- Flake Salt
- 27 gram Olive Oil
- 1 pcs. Shallots Finely chopped
- 2 pcs. Pickles Finely chopped
- 0.25 bunch Chives Chopped
- 0.25 bunch Cilantro Chopped
- 5-6 pcs. Capers Small. Chopped
- 15 gram Mustard
- 34 gram Ketchup
Instructions
- Slice the dry-aged beef.
- Cut them across into strips and then chop them finely.
- Chop all the other ingredients.
- Mix all ingredients together in a bowl.
- Season with freshly ground pepper and salt.
- Divide into 4 balls and place them in cones.