How to make a classic beef tartare with beetroot and egg yolk
100 g cooked beetroot, finely diced
20 g shallots, finely chopped
10 g capers, rinsed and chopped
10 g cornichons, finely chopped
5 ml Worcestershire sauce
5 ml Dijon mustard
10 ml extra virgin olive oil
2 g sea salt
1 g freshly ground black pepper
5 g fresh parsley, finely chopped
2 fresh free range egg yolks
4 slices of toasted baguette or rye bread (optional, for serving)
Method
To begin, prepare the Beef - Trim any fat or sinew from the beef tenderloin. Take a medium sized frying pan and place on a high heat. Add a touch of oil to the pan. Sear the beef on each side for a quick couple of seconds. Remove from the pan and trim away the seared brown part and finely dice the beef into small, uniform pieces (about 3-5 mm). Place in a chilled bowl and refrigerate while preparing other ingredients.
Mix the Tartare in large mixing bowl, combine the diced beef, beetroot, shallots, capers, and cornichons. Add Worcestershire sauce, Dijon mustard, olive oil, salt, and pepper. Gently mix until evenly combined. Taste and adjust seasoning if needed.
Cover the mixture and refrigerate for 30 minutes to let the flavours come together.
Divide the tartare into two portions. Using a 6-8 cm round mould, shape each portion into a neat circle on chilled serving plates. Create a small indentation in the centre of each.
Add Egg Yolk Carefully place one egg yolk in the indentation of each tartare portion.
Serve immediately with toasted baguette or rye bread slices on the side, if desired.
Gary Townsend, Chef Owner, Elements
19 New Kirk Road, Bearsden, Glasgow. G61 3SJ
www.elementsgla.com
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