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BEEF TARTARE

Prep/Cooking Time: 15-30 Minutes

Printable Version

 Ingredients

  • Beef filet
  • Parmesan
  • Celery (hearts)
  • Capers
  • Taggiasca olives
  • Red chili peppers
  • Parsley (Italian flat)
  • Olive oil
  • Lemon juice
  • Maldon sea salt
  • Black pepper
  • Quail egg

Instructions

  • Remove all sinew and fat from the beef.
  • Cut the beef into the smallest dice that you can.
  • Once the beef is cut place in a small plastic or metal bowl and press plastic wrap onto the top to make it as air tight as possible, this will help it not to discolour.
  • Reserve the beef in the fridge till needed.

 

  • Take the celery and remove the outer stems as we only want the tender hearts and leaves.
  • Finely slice the stems of celery and roughly cut the leaves. Reserve the outer stems for other dishes.
  • Using a peeler shave the parmesan into a small bowl.
  • Keep the celery and the parmesan in the fridge till needed.

 

  • Now take the capers and olives and roughly chop.
  • Pick the parsley and finely chop
  • De seed the chili peppers and remove the stem.
  • Finely chop the chili pepper and mix together with the olives, capers and parsley.

 

  • To serve place the chopped beef into a bowl and add to it a pinch of the celery and parmesan.
  • Bring together with a spoon and add to it the olive mix.
  • Add the olive oil and a squeeze of lemon.
  • Season to taste with the Maldon salt and black pepper.

 

  • Spoon the mixture into the center of a plate.
  • Remove the top from the quail egg and separate the white from the yolk.
  • Place the yolk back into the shell and place atop the beef.
  • Serve with fresh baked bread or toast.

 



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