Beef Tartare
Beef Tartare
Beef tartare must be one of the best ways to serve any quality cut of beef. The idea of raw meat may be a little off putting for some people, but it is truly delicious and well worth a try. It is important to serve freshly made and while cold, with a raw egg yolk on top.
Servings 2
INGREDIENTS
- 300 g Pure South Beef Fillet, straight from fridge
- 2 shallots, chopped
- 2 tbsp capers, drained and chopped
- ½ cup cornichons, sliced
- 2 tbsp parsley, chopped
- 1 tbsp extra virgin olive oil
- 3 dashes of tabasco
- ½ tsp sea salt
- Black pepper
- 2 free range egg yolks
Garnish
- Parsley & micro radish greens
Serve with
- French baguette, sliced and toasted
- Butter
INSTRUCTIONS
- Remove all fat from the meat and cut into pieces then place in the food processor andpulse until the meat is chopped finely. You can do this by hand with a sharp knife.
- Put the meat into a bowl. Add shallots, capers, cornichons, parsley, olive oil, tabasco,salt & pepper.
- Mix lightly with 2 forks then spoon the meat mixture into two shallowbowls, then flip onto 2 chilled plates.
- Make a small indent on top and nestle egg yolk (in the eggshell) in.
- Garnish and serve with toasted and buttered bread.