Beef tartare, black garlic, radish and caper berries

Name: Beef tartare, black garlic, radish and caper berries
Yield: 1
Ingredients: 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; 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)

for 1 people

Doug Sherring

Delaney Mes

VIEW PROFILE

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.