Beef Tartare Recipe
Hand-cut steak, porcini mushroom aioli, pickled shallots, micro greens, fingerling potato crisps
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
- 2
Pickle Shallots
Thinly slice the shallots and place them in a small bowl. Mix equal parts vinegar and water, adding a pinch of salt and sugar to taste. Pour over the shallots and let them sit for at least 30 minutes.
- 3
Prepare Beef Tartare
Finely chop the beef tenderloin by hand and place it in a bowl. Season with salt and black pepper to taste. Mix gently.
- 4
Fry Fingerling Potato Crisps
Slice fingerling potatoes thinly. Heat oil in a frying pan over medium heat. Fry the potato slices until golden brown and crispy. Drain on paper towels and season with salt.
- 5
Assemble the Dish
On a serving plate, mold the beef tartare into a round shape. Top with porcini mushroom aioli, pickled shallots, and micro greens. Serve with fingerling potato crisps on the side.
