Beef Tartare
Recipe courtesy of Scott Craig, Director of Culinary Operations, Myers Park Country Club, Charlotte, N.C.
Ingredients
- beef tenderloin - as needed, minced and seasoned
- For garlic herb aioli:
- egg yolks - 2 ea.
- garlic - 1/4 oz.
- white wine vinegar - 1 fl. oz.
- vegetable oil - 2 cups
- extra virgin olive oil - 10 fl. ozs.
- water - 1/2 fl. oz.
- parsley - 1 tsp.
- kosher salt - to taste
- white pepper - to taste, freshly ground, toasted
- lemon juice - to taste
- For Spinach Puree:
- whole unsalted butter - as needed
- spinach - 4 cups
- shallots - 1 ea., minced
- kosher salt - to taste
- white pepper - to taste, freshly ground, toasted
- Qimiq - 2 Tbsps.
- vegetable stock - 1 cup
- For Sous Vide Egg Yolk
- egg yolks - 6 ea.
- truffle oil - 1/2 tsp.
- kosher salt - as needed
- For Baby Radishes
- baby radishes - 6 ea.
- shallot - 1 ea.
- fresh thyme - 2 sprigs
- rosemary - 1 sprig
- olive oil - 2 Tbsps.
- kosher salt - as needed
- white pepper - as needed, freshly ground, toasted
- For Tartare Dressing
- dijon mustard - 2 Tbsps.
- balsamic vinegar - 1 tsp.
- shallot, minced - 2 Tbsps.
- olive oil - 1 and 1/2 tsp.
- capers - 1 Tbsp.
- cornichons - 1 Tbsp., minced
- fresh parsley - 1 Tbsp., minced
- fresh chives - 1 Tbsp., minced
- kosher salt - as needed
- Worcestershire sauce - as needed
Instructions
Procedure:
- For garlic herb aioli: Place egg, garlic and vinegar in robot coupe and blend. Slowly add combined oils, using water to thin out the emulsion as necessary. Fold in parsley. Season to taste with salt, pepper and lemon juice.
- For spinach puree: Melt butter in a saute pan over medium heat. Sauté spinach and shallots until the spinach is wilted and shallots are translucent; season to taste with salt and pepper. Allow the spinach and shallots to cool before placing in a blender with Qimic. Blend on high speed, add vegetable stock as needed to reach the desired consistency. Season to taste with salt and pepper again.
- For sous vide egg yolk: Combine all ingredients in a 5mm cryovac bag and seal, or in a disposable pastry bag and seal. Cook the egg yolk mixture in an immersion circulator at 157°F for 20 minutes. Allow the yolk to cool in the bag, then agitate the sealed bag in order to adjust the consistency of the egg yolk so that the texture is uniform.
- For baby radishes: Combine all ingredients in a 5mm cryovac bag and seal. Place the bag into an immersion circulator and cook for 50 minutes at 180°F. Allow the radishes to cool while in the bag, then remove from the bag and portion. Adjust seasoning as necessary with kosher salt and freshly ground, toasted white pepper.
- For tartare dressing: Combine mustard, vinegar and shallots in a blender; blend until smooth. Slowly add olive oil until an emulsion forms. Remove from the blender, fold in capers, cornichons, parsley and chives. Season to taste with salt and Worcestershire sauce.
- To plate: Fold the tartare dressing into freshly minced and seasoned beef tenderloin until the desired consistency is reached. Use a PVC mold or similar to create the desired shape for the beef. A ring cutter can be dipped into the spinach puree and applied to the plate. Pipe aioli and egg yolk around the plate from 12 o’clock to 6 o’clock, then fill in with baby greens and radishes. Finish the plate with a pumpernickel crumble and a parmesan tuile.
