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Restaurants›Bog & Barley Irish Pub›Beef Mince Tartare Recipe

Beef Mince Tartare Recipe

Name: Bog & Barley Irish Pubs BEEF MINCE TARTARE Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: French
Ingredients: 0.4 kg beef tenderloin or top sirloin, very fresh; 1 each shallot, very finely minced; 1 tbsp capers, drained and finely chopped; 2 each cornichons or small dill pickles, finely chopped; 1 tbsp flat-leaf parsley, finely chopped; 1 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 2 tbs extra-virgin olive oil; 1 each egg yolks (very fresh), optional - 1 per 2 servings; 0.75 tsp sea salt; 0.5 tsp freshly ground black pepper; 1 tsp lemon juice, freshly squeezed; 3 cups mixed salad greens (mesclun, arugula, baby spinach mix); 1 tbsp red wine vinegar; 3 tbsp extra-virgin olive oil (for vinaigrette); 1 tsp shallot, minced (for vinaigrette); 0.5 tsp Dijon mustard (for vinaigrette); 0.25 tsp honey or sugar; 0.25 tsp sea salt (for vinaigrette); 0.25 tsp freshly ground black pepper (for vinaigrette); 8 each toasted baguette slices or crostini; 1 tbsp microgreens or extra parsley; 0.5 tsp extra virgin olive oil (drizzle)

Inspired by Bog & Barley Irish Pub

Time30m

Serves2

Mixed Greens, Red Wine Vinaigrette

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Ingredients

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Beef Tartare

14 1/8 oz (0.4 kg) beef tenderloin or top sirloin, very fresh

1 each shallot, very finely minced

1 tbsp capers, drained and finely chopped

2 each cornichons or small dill pickles, finely chopped

1 tbsp flat-leaf parsley, finely chopped

1 tsp Dijon mustard

1/2 tsp Original Worcestershire Sauce

2 tbs extra-virgin olive oil

1 each egg yolks (very fresh), optional - 1 per 2 servings

3/4 tsp sea salt

1/2 tsp freshly ground black pepper

1 tsp lemon juice, freshly squeezed

Mixed Greens & Dressing

3 cups mixed salad greens (mesclun, arugula, baby spinach mix)

1 tbsp red wine vinegar

3 tbsp extra-virgin olive oil (for vinaigrette)

1 tsp shallot, minced (for vinaigrette)

1/2 tsp Dijon mustard (for vinaigrette)

1/4 tsp honey or sugar

1/4 tsp sea salt (for vinaigrette)

1/4 tsp freshly ground black pepper (for vinaigrette)

To Serve / Garnish

8 each toasted baguette slices or crostini

1 tbsp microgreens or extra parsley

1/2 tsp extra virgin olive oil (drizzle)

Method

Beef Tartare

Prepare beef

Chill the beef in the freezer for 15–20 minutes to firm it up (this makes it easier to finely dice). Using a sharp knife, trim any sinew or fat, then finely dice the beef into 3–4 mm (about 1/8–1/4 in) cubes. Place the diced beef into a chilled mixing bowl.

Combine aromatics and seasonings

Add the very finely minced shallot, chopped capers, chopped cornichons, and chopped parsley to the bowl with the beef. Add Dijon mustard, Worcestershire sauce, lemon juice, sea salt, and freshly ground black pepper. If using, add the egg yolk now (one yolk for two servings; this recipe quantity uses 1 yolk).

Dress the tartare

Drizzle the 2 tbs extra-virgin olive oil over the mixture. Gently fold the ingredients together with a rubber spatula or spoon until evenly combined. Taste and adjust seasoning: add more salt, pepper, or lemon if needed. Do not overwork — mixture should remain slightly loose and not mushy. Keep chilled until plating (no more than 30 minutes).

Mixed Greens & Dressing

Make the red wine vinaigrette

In a small bowl or jar combine red wine vinegar, minced shallot (1 tsp), Dijon mustard (1/2 tsp), honey, sea salt and freshly ground black pepper. Whisk or shake to combine, then slowly whisk in the 3 tbs extra-virgin olive oil until emulsified. Taste and adjust acid, sweet or salt as needed.

Dress the greens

Place the mixed salad greens in a large bowl. Add just enough vinaigrette to lightly coat the leaves (about 1–2 tbs; reserve the rest). Gently toss the greens and transfer to a small mound on each of two plates (this recipe serves 2).

To Serve / Garnish

Plate tartare

Using a ring mold (6–7 cm) if desired, spoon half of the beef tartare into the mold and press lightly to shape. Invert onto the plate next to the dressed greens. Repeat for the second serving. If you prefer, mound the tartare freeform with a spoon.

Finish and garnish

Drizzle a small amount (about 1/4 tsp) of extra-virgin olive oil over each tartare portion, sprinkle a few microgreens or parsley, and place 4 toasted baguette slices or crostini alongside each plate. Serve immediately so the beef stays chilled and fresh.