Beef Tartare Recipe
Serves 215 mins prep15 mins cook
Beef Tartare 🥩❤️ for Episode 2 of my restaurant series where I cook dishes that I learned while working in the restaurant industry. Beef tartare is one of my favorite dishes of all time, and one of those that I am very excited to show how to make at home, with my twists of course!
0 servings
What you need
Instructions
0 Add the yolks to a small container and coat in Tamari. Add in rice vinegar. Cure in the fridge for 2-4 hours. 1 Add the beef to the freezer along with the knife. 2 Fry 2 tbsp capers (pat dried real well) until very dark. Then, finely chop remaining tbsp of capers. 3 Fry the centers of the shallot that you sliced until golden. 4 Mix together the dijon, shallot, parsley, anchovy, chopped capers, chives, lemon zest, parmesan, pepper, caper brine, Worcestershire sauce, hot sauce, black pepper and tiny squirt lemon. Then, add in 2 tbsp olive oil adjust to taste. 5 Remove excess fat or silverskin from tenderloin and chop into desired consistency. Add 1 tbsp olive oil, salt and pepper. Mix into the sauce. 7 Assemble on a ring mold, top with fried capers, chives, fried shallots and cured yolk. Eat with chips or bread and that is it!View original recipe