Dry-aged Beef Tartare

Dry-aged Beef Tartare

© Shutterstock

Dry-aged Beef Tartare

Dry-aged Beef Tartare

© Shutterstock

Ingredients (Serves 2)

180
g
dry-aged beef fillet
2
tablespoon
ketchup
1
teaspoon
Dijon mustard
1
teaspoon
olive oil
1
teaspoon
sweet paprika
1/4
teaspoon
chilli paste
1
dash
Worcestershire sauce
1
dash
Tabasco
2
dash
whisky
1/4
onion, finely chopped
2
tablespoon
capers, rinsed, drained and finely chopped
2–3
pickled gherkins, finely chopped
1
pinch
salt
1
egg yolk, to serve

Preparation: 

  • Cut the dry-aged fillet into small cubes.
  • In a bowl, mix together the ketchup, Dijon mustard, olive oil, paprika, chilli paste, Worcestershire sauce and Tabasco with salt to taste.
  • In a separate bowl, marinate the prepared dry-aged fillet with the whisky for 15–20 minutes.
  • Add the onions, capers and gherkins the the beef tartare, then gently mix in the ketchup and mustard mixture. Taste and season if necessary.
  • Form the beef into a patty shape and serve on a plate garnished, if you like, with capers and chopped onions and the egg yolk.
  • Serve the beef tartare with toast and butter if you like.

 

 

 

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