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Ingredients
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Main Ingredients
Seasoning
Method
Preparation of Beef
- 1
Trim the Beef
Begin by trimming the beef tenderloin of any excess fat and sinew. Ensure you have a clean, lean cut to work with.
- 2
Finely Chop the Beef
Using a sharp knife, finely chop the beef tenderloin into small cubes. Aim for a uniform size to ensure even seasoning and presentation.
Mixing Ingredients
- 3
Combine Ingredients
In a mixing bowl, combine the chopped beef with the sea salt, freshly ground black pepper, and lemon juice. Mix gently to ensure the seasoning is evenly distributed.
- 4
Add Greens
Finely chop the upland cress and sorrel leaves, then gently fold them into the beef mixture. Be careful not to bruise the greens.
Plating
- 5
Prepare the Plate
On a chilled plate, create a small mound of the tartare mixture in the center. Use a ring mold for a more refined presentation if desired.
- 6
Drizzle Smoked Cream
Drizzle the smoked cream around the tartare on the plate, adding a touch of elegance and flavor.
- 7
Garnish
Optionally, add a few whole upland cress leaves on top of the tartare and a sprinkle of additional black pepper for garnish.