Beef and Bacon Tartare
By Chef Tournant Brandon Duley of the Cast & Plow at The Ritz Carlton in Los Angeles, CA
INGREDIENTS
- 4 tsp. Capers, rinsed and chopped
- 2 tbsp. Dijon Mustard
- 4 ea. Egg yolks
- 4 tbsp. Shallot, minced
- 4 tbsp. Parsley, chopped
- 2 tbsp. Olive Oil
- tt. Hot sauce
- 3 tbsp. Minor’s Bacon Base
- 1 ea. Orange, juiced
- 4 tsp. Crème Fraîche
- Fresh Origins Micro Arugula
- Orange zest
- Avocado, brunoise
- Crispy Potato Crisp
DIRECTIONS
- Combine well and season to taste.
- Place tartare on crispy potato crisp and garnish with Fresh Origins Micro Arugula, avocado, and orange zest.
Find out more about Brandon Duley at his CHEF’S ROLL PROFILE or check out the full Center Stage recap below.
