Beef Tartare * Recipe
24 Mo Aged Parmigiano Reggiano, Mizuna Pickles, Cured Egg Yolk
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Ingredients
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Main Ingredients
Pickles
Seasoning
Method
Preparation of Beef Tartare
Prepare the Beef
Finely dice the beef tenderloin into small, uniform cubes. Ensure the beef is very fresh and of high quality.
Combine Ingredients
In a mixing bowl, combine the diced beef with freshly ground black pepper, Dijon mustard, and olive oil. Mix gently to combine.
Plate the Tartare
Spoon the beef mixture onto a serving plate, shaping it into a neat mound.
Preparation of Cured Egg Yolk
Preparation of Mizuna Pickles
Make the Pickling Solution
In a small saucepan, combine white wine vinegar, sugar, and salt. Heat until the sugar and salt dissolve.
Pickle the Mizuna
Pour the pickling solution over the mizuna leaves in a bowl. Let it sit for at least 30 minutes to pickle.
Garnish the Tartare
Use the pickled mizuna leaves as a garnish around the beef tartare.
Finishing Touches
Add Parmigiano Reggiano
Shave the 24-month aged Parmigiano Reggiano over the top of the plated beef tartare for added flavor and presentation.