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Ingredients
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Steak Tartare
Salted Mango
Rice Emulsion
Garnish
Method
Steak Tartare Preparation
- 1
Prepare the Beef
Finely chop the beef tenderloin using a sharp knife. Aim for a uniform texture, but do not grind the meat.
- 2
Mix the Ingredients
In a mixing bowl, combine the chopped beef with the egg yolk, capers, finely minced shallot, Dijon mustard, and Worcestershire sauce. Season with salt and black pepper to taste.
- 3
Plate the Tartare
Using a ring mold, shape the tartare mixture into a neat round on a chilled plate.
Salted Mango Preparation
- 4
Prepare the Mango
Peel and slice the ripe mango into thin strips or small cubes.
- 5
Salt the Mango
Sprinkle the sea salt over the mango pieces and let them sit for about 10 minutes to draw out some moisture.
Rice Emulsion Preparation
- 6
Blend the Rice
In a blender, combine the cooked jasmine rice and water. Blend until smooth and creamy.
- 7
Finish the Emulsion
Add lemon juice to the rice mixture and blend again to incorporate. Adjust consistency with more water if needed.
Garnishing
- 8
Prepare the Garnish
Finely slice the Thai chili for garnish. Use microgreens as a fresh topping.
- 9
Serve the Dish
Drizzle the rice emulsion around the plate, place the steak tartare in the center, top with salted mango, and finish with sliced Thai chili and microgreens.
