Celebrated chef and MKR NZ judge Gareth Stewart shares his beef tartare recipe.
Beef tartare
| 60 g | Beef fillets, use the tail, raw and diced (Main) |
| 1 tsp | Shallot, finely diced |
| 1 tsp | Capers, finely diced |
| 1 tsp | Gherkin, finely diced |
| 1 tsp | Jalapeno chilli, finely diced, from a tin |
| 1 tsp | Fresh parsley, chopped |
| 4 drops | Tabasco sauce |
| 1 tsp | Extra virgin olive oil |
| 1 tsp | Lemon juice |
| 1 pinch | Maldon sea salt |
Salad topping
| 2 pieces | Ciabatta bread, cut into thin wafer slices and toasted |
| 1 pinch | Sango sprouts |
| 1 pinch | Watercress |
| 5 leaves | Fresh parsley |
| 5 slices | Radish |
| 1 tsp | Extra virgin olive oil |
| ½ tsp | Lemon juice |
| 4 | Caper berries |
| 1 pinch | Horseradish, freshly grated |
| 1 tsp | Black garlic, from artisan food stores (Main) |
Directions
- Have the beef diced and ready to go. When ready to serve, add the rest of the ingredients and check seasoning.
- Using a pastry brush, swipe the black garlic just off centre on each plate, and place the dressed beef tartare just to the side.
- Place all salad leaves in a bowl. Dress with the olive oil and lemon, season and place on top of the beef with the wafers. Garnish with freshly grated horseradish.