Dry Aged Beef Tartare Recipe

Inspired by Boka

Time30m

Serves2

carrot, smoked onion, horseradish

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Ingredients

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1
Chop the Beef
Finely chop the dry-aged beef tenderloin with a sharp knife. Aim for a fine but not mushy texture.
2
Mix Ingredients
In a mixing bowl, combine the chopped beef, egg yolk, capers, Dijon mustard, salt, and black pepper. Mix gently until just combined.
3
Taste and Adjust
Taste the mixture and adjust the seasoning if necessary, adding more salt or pepper as needed.

4
Prepare Carrot
Peel the carrot and cut it into thin julienne strips or grate it for a finer texture.
5
Prepare Smoked Onion
If using a whole onion, smoke it until soft and translucent, then slice thinly. If using smoked onion already prepared, slice it as needed.
6
Grate Horseradish
Grate fresh horseradish root using a microplane or fine grater, and set aside.

7
Plate the Tartare
Using a ring mold, place the beef tartare mixture in the center of a plate, pressing down gently to hold its shape.
8
Add Garnish
Artfully arrange the julienned carrot and smoked onion around the tartare. Top the tartare with grated horseradish.
9
Serve
Serve immediately with toasted bread or crackers on the side.