Tartare

Tartare

We've taken this recipe from a classic, adapted by Rick Stein.

When we think of tartare we tend to think of using fillet tail but the dish can be prepared from the eye Round which is a much much cheaper cut and as it is a very lean cut it works really well.

Many people don't like the idea of raw meat but wouldn't think twice about eating sushi, as long as the meat is fresh and it is served relatively quickly it is perfectly safe to eat and this is great introduction to the wonderful subtle flavours of our 100% pasture raised beef.

Serves 2

 

 

Ingredients:


300g Eye round, (or fillet tail)
1 tbsp capers, rinsed, drained and chopped
2 shallots, finely chopped
2 tbsp chopped flat-leaf parsley
1 tbsp extra virgin olive oil
1 gherkin or 3 cornichons, finely chopped
3 dashes of Tabasco
½ tsp sea salt flakes
20 turns of black pepper
2 medium egg yolks (raw and separated)

 

Method:

A secret tip is to partially freeze the beef before hand chopping.

Place a 300g piece wrapped in parchment in the freezer. After 40 minutes check the meat to see if it is starting to freeze, if it is not, check again every 5-10 minutes, you want to get it starting to freeze but not as a solid block.

Using your best knife cut the joint into 2mm slices across the grain.

Cut these slices into matchsticks then across to form a fine chop of cubes of roughly 2-3mm

Chop the other ingredients to be the same size as the meat and gently incorporate. Do not include the egg yolks.

Place the mixture in the fridge to keep cool.

Put the chilled mixture into ramekin or other small dish or even a small glass or you can even something like an espresso cup or cookie cutter, fill and turn out onto a plate.

Carefully make a dent in the top of the turned out tartare with the back of a spoon and place a very fresh separated egg yolk in the dent.

Season with a few twists of black or pink pepper.

Serve with crackers, cornichons, melba toast or a simple salad as you wish.