Beef Tartare* Recipe

Inspired by Upland

Time1h 30m

Serves2

gochujang, puffed wild rice + grilled bread

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Ingredients

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Beef Tartare

1 1/8 lb (500 grams) beef tenderloin, finely chopped

2 tablespoons gochujang

2 tablespoons capers, chopped

1 medium shallots, finely chopped

2 large egg yolk

1 tablespoon parsley, chopped

1 tablespoon olive oil

to taste Celtic sea salt

to taste Black pepper, freshly ground

Puffed Wild Rice

1 cup wild rice

2 cups Tuscany sunflower oil

Grilled Bread

4 slices bread (sourdough or baguette), sliced

2 tablespoons butter, softened

Method

Prepare Beef Tartare

Mix the Ingredients

In a bowl, combine the chopped beef tenderloin, gochujang, capers, shallots, egg yolks, parsley, olive oil, salt, and black pepper. Mix gently until well combined.

Chill

Cover the mixture with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Puffed Wild Rice

Cook the Wild Rice

Rinse the wild rice under cold water. Add to a pot with 3 cups of water and bring to a boil. Simmer for 45-60 minutes until tender. Drain and let cool.

Puff the Rice

Heat vegetable oil in a deep pan to 350°F (175°C). Add cooled wild rice in small batches and fry until puffed, about 30 seconds. Remove and drain on paper towels.

Grill the Bread

Brush both sides of the bread slices with softened butter. Grill on a preheated grill or skillet until golden brown and crispy, about 2-3 minutes per side.

Serve

Assemble the Dish

Place a portion of the beef tartare on a plate, sprinkle with puffed wild rice, and serve with grilled bread on the side.