Beef Tartare By Chef Aakshar Joshi
Cooking With A Twist: Bringing To You Recipes From Our Brilliant Chef, Chef Aakshar
If you are a meat lover and love your steaks rare, then you are in for a treat. Beef Tartare by Chef Aakshar Joshi will take your tastebuds on a delicious adventure. It’s tasty, tender and full of flavours and is healthy to eat packed with proteins and enriched with Vitamin B. Most of all you don’t need to go to a fancy restaurant to try out this delicacy. Follow Chef Aakshar’s recipe and you won’t go wrong!
BEEF TARTARE
BEEF TARTARE RECIPE
INGREDIENTS
2 lb top round beef
3 dry shallot (finely chopped)
1 egg yolk
3 tbsp fresh parsley (chopped)
4 tbsp capers (chopped)
For The Dressing
3 tbsp extra-virgin olive oil
1 tbsp English or grain mustard
1 1/2 tsp Dijon mustard
2 tsp balsamic vinegar
3 tsp tabasco
1 tsp salt
1/2tsp black pepper
For The Garnish
Micro-greens
Balsamic Reduction
METHOD
STEP 1
Place the beef in the freezer for about an hour until it starts to form ice crystals and gets really firm but you should still be able to pierce it with the point of a sharp knife.
STEP 2
Meanwhile, make the dressing: In a small mixing bowl, combine the olive oil, whole grain mustard, Dijon mustard, balsamic vinegar, tabasco, salt and pepper & keep aside.
STEP 3
When your beef has been in the freezer long enough, dice as finely as you can (similar to mince) then finish grinding/chopping the meat with your knife until it has a coarse ground consistency, then place the meat in a mixing bowl.
STEP 4
Add the shallots, egg yolk, chopped parsley, chopped capers and the dressing to the beef and mix very gently till all is incorporated.
STEP 5
Divide the mixture into 8 equal servings and press each serving into a round cookie cutter. Pack the meat down lightly with a fork and then remove the ring.
STEP 6
Garnish with microgreens and a drizzle of the reduced balsamic vinegar.
Serve cold with fresh endives or toasted croutons!