Beef Tartare * Recipe

Time30m

Serves2

tenderloin, ponzu gelee, nopales, ume, shiso tempura

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Beef Tartare
Finely chop the beef tenderloin and place it in a mixing bowl. Add ponzu sauce and umeboshi paste, gently mixing until well combined. Season with salt and pepper to taste.
2
Prepare the Nopales
Clean and dice the nopales into small pieces. Blanch in boiling water for 2-3 minutes, then shock in ice water. Drain and set aside.
3
Make Shiso Tempura
In a bowl, combine tempura batter mix with ice water to make a smooth batter. Heat vegetable oil in a deep pan to 180°C (350°F). Dip shiso leaves in the batter and fry in hot oil until golden brown and crispy. Remove and drain on paper towels.
4
Plate the Dish
On a chilled plate, mound the beef tartare mixture in the center. Arrange the blanched nopales around the beef. Top with crispy shiso tempura leaves.
5
Serve
Serve immediately with additional ponzu sauce on the side for dipping.