Smoked 6666 Beef Tartare* Recipe
truffle egg emulsion, coriander vinaigrette, manchego, yukon gold potato chips
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Ingredients
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Beef Tartare
Truffle Egg Emulsion
Coriander Vinaigrette
Garnish & Accoutrements
Smoking (optional but recommended)
Method
Beef Tartare
- 1
Prepare beef
Trim fat and silver skin from the beef and place in the freezer for 20–30 minutes just until firm but not frozen solid. This makes it easier to slice. Using a sharp knife, slice the beef into thin strips, then into fine small dice (about 1/8" pieces). Keep the meat cold.
- 2
Season and combine
In a chilled bowl, toss the diced beef with 1/2 tsp salt, 1/4 tsp black pepper, minced shallot, minced cornichons, chopped capers, 1 tbsp chopped chives, 1/2 tsp Dijon mustard and 1 tbsp olive oil. Mix gently to combine. Taste and adjust seasoning; refrigerate briefly while preparing other components.
- 3
Optional cold smoke
If using the smoking option: set up a small cold-smoking gun or a smoking box. Place the prepared, covered bowl of seasoned beef in a shallow container and expose to smoke for 2–4 minutes to impart a light smoke — do not cook. Cover and let sit 5 minutes to let smoke settle before plating.
Truffle Egg Emulsion
- 4
Make emulsion
In a small bowl, whisk the egg yolk with 1/2 tsp lemon juice and 1/8 tsp salt until smooth. Very slowly drizzle in the 2 tbsp neutral oil while whisking constantly to create an emulsion (like a small mayonnaise). Once thickened, whisk in 1/2 tsp truffle oil and a pinch (1/16–1/8 tsp) white pepper. Adjust acidity and seasoning to taste. Keep chilled and spoonable; if it becomes too thick, thin with a few drops of water or lemon juice.
Coriander Vinaigrette
- 5
Blend vinaigrette
Combine cilantro leaves, 1 tsp white wine vinegar, 1 tbsp olive oil, 1/4 tsp honey, 1/8 tsp salt and 1/16 tsp black pepper in a mini-food processor or blender. Pulse until mostly smooth but still bright green. Taste and adjust acid, sweetness or salt. Transfer to a squeeze bottle or small spoonable container.
Yukon Gold Potato Chips
- 6
Slice potatoes
Use a mandoline or very sharp knife to slice the Yukon Golds paper-thin (about 1 mm). Keep slices in cold water to remove excess starch for 5 minutes, then pat completely dry on paper towels.
- 7
Assembly & Garnish
- 8
Plate tartare
Using a ring mold (2.5–3 inches) place on chilled plate. Spoon half of the seasoned beef into the mold and gently press to form a compact disk about 3/4" high. Remove the ring carefully.
- 9
Add sauces
Dot or smear about 1 tbsp of the truffle egg emulsion on top of the tartare or serve a quenelle on the side. Drizzle about 1 tsp of the coriander vinaigrette artistically around the tartare or in small drops across the plate.
- 10
Finish and serve
Top the tartare with 2–3 thin manchego shavings. Arrange 6–8 Yukon Gold chips leaning against the tartare for crunch. Scatter a few microgreens or small cilantro sprigs. If you used smoking chips and did not cold-smoke the beef earlier, briefly produce 2–3 seconds of smoke over the plated tartare with a smoking gun and cover for presentation (optional). Serve immediately.