Alberta Beef Tartare Recipe
horseradish cream, cured egg, grana Padano, truffle powder
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Ingredients
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Beef Tartare
Horseradish Cream
Cured Egg Yolk
Garnish
Method
Prepare Cured Egg Yolk
- 1
Cure the Egg Yolks
In a small container, mix the kosher salt with the egg yolks, ensuring they are completely covered. Cover and refrigerate for 3-4 days until firm. Once cured, rinse gently under cold water and pat dry.
Prepare Horseradish Cream
- 2
Mix the Horseradish Cream
In a small bowl, combine the sour cream, prepared horseradish, lemon juice, and salt. Mix well and refrigerate until ready to serve.
Assemble Beef Tartare
- 3
Prepare the Beef Tartare
Finely chop the Alberta beef tenderloin and place it in a mixing bowl. Add the capers, shallot, Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix gently until combined.
- 4
Plate the Dish
Using a ring mold, pack the beef mixture into a round shape on a chilled plate. Carefully remove the mold.
- 5
Garnish and Serve
Top the tartare with the cured egg yolk, shaved Grana Padano, and a sprinkle of truffle powder. Serve with horseradish cream on the side.
