Benchmark Beef Tartare Recipe
Edgar Farms Pickled Asparagus, Oyster Emulsion, Cured Egg Yolk & Flax Seed Cracker
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Ingredients
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Beef Tartare
Pickled Asparagus
Oyster Emulsion
Flax Seed Cracker
Method
Beef Tartare Preparation
- 1
Prepare the Beef
Finely chop the beef tenderloin and place it in a mixing bowl. Add capers, shallot, Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix gently to combine.
Pickled Asparagus Preparation
- 2
Oyster Emulsion Preparation
- 3
Make the Oyster Emulsion
In a mixing bowl, whisk together oyster liquor and egg yolk. Gradually add olive oil while whisking continuously until the mixture emulsifies. Stir in lemon juice and salt to taste.
Flax Seed Cracker Preparation
- 4
Prepare the Flax Seed Cracker
Soak flax seeds in water for 2 hours. Drain and spread the mixture onto a baking sheet lined with parchment paper. Bake at 150°C (300°F) for 45 minutes or until crispy. Allow to cool and break into pieces.
Assembly
- 5
Plate the Dish
On a plate, form a small mound of beef tartare in the center. Arrange pickled asparagus around it. Drizzle the oyster emulsion over the tartare and garnish with flax seed crackers on the side.