Angus Beef Tartare Roll Recipe
angus beef, capers, fried leeks, cornichons, spicy mustard.
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Ingredients
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Beef Tartare
Fried Leeks & Finish
Method
Beef Tartare
- 1
Prepare the beef
Place the Angus beef in the freezer for 20–30 minutes until slightly firm but not frozen solid; this makes it easier to slice. Using a very sharp knife, trim any silver skin or excess fat, then slice the beef into thin strips and finely dice into small uniform cubes (about 1/8–1/4 inch). Keep chilled while you prepare other components.
- 2
Mix aromatics
In a chilled bowl, combine the minced shallot, chopped capers, diced cornichons, snipped chives, and Dijon mustard. Add the Worcestershire sauce, olive oil, lemon juice, and freshly ground black pepper. Stir to combine.
- 3
Finish the tartare
Add the diced beef to the bowl and gently fold to combine, taking care not to overwork the meat. Taste and season with kosher salt (start with 1/2 tsp and add up to the listed 1 tsp as needed). If using, gently fold in the egg yolk for extra silkiness. Cover and chill briefly (5–10 minutes) while you crisp the leeks.
Fried Leeks & Assembly
- 4
Prepare and fry leeks
Heat the neutral oil in a shallow skillet or small saucepan to 350°F (175°C). Toss julienned leeks with the flour to lightly coat and shake off excess. Working in small batches so the oil temperature stays steady, fry the leeks until golden brown and crisp, about 45–75 seconds per batch. Use a slotted spoon to transfer to paper towels and immediately season with sea salt. Allow to cool and crisp further.
- 5
Prepare base and rolling mustard
Spread the soft butter thinly over the toasted baguette slices or rye crisps if using as individual bases. Alternatively, if serving as a roll (restaurant-style), smear a thin layer of the prepared spicy mustard onto a plastic wrap-lined board to act as a flavor ribbon for rolling the tartare.
- 6
Assemble the tartare roll
If making individual roll portions: place a strip of plastic wrap on the board, smear 1 tsp spicy mustard in a thin line down the center. Mound about 3 oz of the seasoned tartare on top of the mustard line and, using the plastic wrap, gently roll the tartare into a tight cylinder about 1–1.5 inches in diameter. Twist ends of plastic wrap to compress slightly and chill for 5 minutes to hold shape. For a composed plate: spoon tartare onto prepared toasts or plates and shape with a ring mold or spoon.
- 7
Finish and garnish
Unwrap the tartare roll and place on serving plates or on top of crisps. Sprinkle a generous pinch of the fried leeks over the top to add crunch and a few extra chopped cornichons or capers if desired. Garnish with microgreens or small salad leaves and an extra grind of black pepper. Serve immediately with toasted baguette slices or rye crisps.