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Beef Tartare Recipe

Beef Tartare Recipe

Monday, 28 September 2020 11:53:11 Europe/London

Serves 6 as a starter or 4 as a light lunch

 Ingredients

  • 500g USDA Beef Fillet

  • 4 Free Range Eggs

  • Dark Soy Sauce

  • 4 small shallots finely diced

  • 1 large gherkin diced

  • 4Tbsps of capers chopped

  • Small bunch of flat leaf parsley chopped

 

For croutons - 

  • 1 Brioche loaf

  • Parmesan

  • 50g Beef fat or Olive oil

 

For sauce -

  • 40 g Tomato ketchup

  • 4g Worcestershire sauce

  • 12g extra virgin olive oil

  • 14g soy

  • 4g Dijon mustard

  • Tabasco 

  • Sea salt

  • Black pepper



Method 

  1. In a hot frying pan lightly sear the outside of beef then place on a plate and freeze for 30 minutes. 

  2. Now gently remove the sear edges with a sharp knife and cut in thin strips then dice, about 1 cm square.

  3. For soy cured egg yolk, separate the yolk from the white and place yolks gently into a cup and cover with soy sauce, leave out for 30 to 40 minutes. 

  4. Remove the crust from the brioche and cut in too large fingers. Preheat the oven to 180 and add beef fat to the oven tray and heat when the fat is hot. 

  5. Carefully add brioche and cover well with oil and bake for 10 / 15 minutes. Turn over and leave till golden brown. 

  6. Remove from the tray and season with salt and pepper and shave lots of fresh Parmesan on them and leave to cool. 

  7. For the sauce, whisk together the ketchup, Worcestershire sauce, olive oil, soy, dijon mustard, salt, pepper and as much tabasco as you like.

  8. To serve, season beef well and add salt & pepper, shallots, capers and gherkin. Add sauce and cured egg yolks leave for 5 mins then serve with warmed croutons.

 

Check out the full video here to see exactly how Harvey whips up this popular dish. 

For this recipe, Harvey used our USDA beef fillet, a high quality exceptional cut of meat, ideal for this delicious dish. Take a look at our range of USDA beef as well as our further range of beef fillet steak

 

Posted in Steak Recipes By

Tom Hixson

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