Hand-cut Beef Tenderloin Tartare Recipe
Hand-cut beef tenderloin tartare, house mayonnaise, shallots, capers, spices, house baked sourdough rye bread
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Ingredients
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Tartare Ingredients
House Mayonnaise Ingredients
Sourdough Rye Bread Ingredients
Method
Tartare Preparation
- 1
Prepare the Beef
Using a sharp knife, hand-cut the beef tenderloin into small, even cubes. This will ensure a delicate texture and enhance the flavor.
- 2
Chop the Shallots and Capers
Finely chop the shallots and capers, ensuring they are small enough to mix evenly with the beef.
- 3
Mix the Tartare
In a mixing bowl, combine the hand-cut beef tenderloin, chopped shallots, capers, Dijon mustard, Worcestershire sauce, salt, black pepper, and olive oil. Mix gently to combine all ingredients without mashing the beef.
- 4
Add Fresh Parsley
Finely chop the fresh parsley and fold it into the tartare mixture. Adjust seasoning with additional salt and pepper if needed.
Mayonnaise Preparation
- 5
Combine Ingredients
In a bowl, whisk together the egg yolk, Dijon mustard, and lemon juice until well blended.
- 6
Emulsify the Mayonnaise
Slowly drizzle in the vegetable oil while continuously whisking to create an emulsion. The mixture should thicken to a mayonnaise consistency. Season with salt to taste.
Sourdough Bread Preparation
- 7
Toast the Bread
Lightly toast the sourdough rye bread slices until golden brown. This will add a nice crunch and flavor to the dish.
Assembly
- 8
Plate the Tartare
Spoon the beef tartare mixture onto a serving plate, shaping it into a small mound.
- 9
Add Mayonnaise
Drizzle or spoon a generous amount of the house mayonnaise over the top of the tartare.
- 10
Serve with Toasted Bread
Serve the tartare with the toasted sourdough rye bread on the side for dipping.