Beef And Beetroot Tartare Recipe

Prepare the beef

Trim any fat or sinew from the beef tenderloin. Pat dry with paper towels and chill in the refrigerator for 15–20 minutes (easier to slice). Using a sharp knife, slice the beef into thin strips, then stack and cut into small even dice about 3–4 mm. Transfer diced beef to a chilled bowl.

Mix aromatics

Add the finely minced shallot, diced cornichons, chopped capers, and chopped parsley to the bowl with the beef. Stir gently to combine.

Season and bind

In a small bowl whisk together the Dijon mustard, Worcestershire sauce, 1.5 tbs olive oil, sea salt and 1/2 tsp black pepper. Taste and adjust seasoning. Pour the dressing over the diced beef and fold gently until evenly coated. Chill while preparing beet components, 5–10 minutes (do not over-salt or over-mix).

Finish with egg yolk

Just before plating, make small wells in the tartare portions and top each with one egg yolk (or serve yolks on the side). If using pasteurized yolks, place them on top of the tartare; otherwise warn diners and ensure beef is very fresh.

Prepare beets

Trim and peel the cooked beetroot. Cut half of the beets into small dice roughly matching the beef size (3–4 mm). Thinly slice the remaining beets on a mandoline or sharp knife into 1–2 mm slices for curls/roses.

Dress the diced beets

In a bowl combine 1 tbs white wine vinegar, 1 tbs olive oil, 1/2 tsp honey and 1/4 tsp fleur de sel. Add the diced beets and toss gently to coat. Taste and adjust with a touch more vinegar or honey as needed. Keep chilled.

Form beet ribbons

Lightly brush the sliced beet ribbons with a little olive oil and sprinkle a tiny pinch of salt. Gently roll a few slices into small roses or arrange as loose ribbons to garnish the plated tartare.

Prepare crisps

Brush the thin sourdough or rye slices with 1 tsp olive oil and toast in a 180°C (350°F) oven for 6–8 minutes until golden and crisp. Alternatively pan-toast over medium heat until crisp and lightly browned.

Plate the tartare

Use a 8 cm ring mold (optional). Place the ring on chilled plates and add a layer of the dressed diced beets (about 1–2 tbs) to the base, then pack in the seasoned beef tartare to fill the ring (about 100 g per serving). Gently remove the ring. Top each portion with the egg yolk placed in a small well in the center. Arrange beet ribbons or roses and microgreens/dill on top and around the tartare. Finish with a sprinkle of lemon zest and a grind of black pepper.

Serve

Serve immediately with toasted crisps on the side. Advise diners to spread tartare on crisps or eat with a fork. Leftover raw beef should be stored chilled and consumed within 24 hours.