Aussie Grassfed Beef Tartare | Pickled Morels | Charred Spring Onion and Pommes Maxim | Plated on Harmony Collection Plate by Front of The House
INGREDIENTS
- 1 lb. Aussie Grass-fed Beef
- 2 ea. Shallots, minced
- ¾ cup Pickled minced morel mushrooms
- Olive Oil
- Salt
- Pepper
- 1 cup Crème fraiche
- Sliced chives
- 5 ea. Baby spring onions
- 2 ea. Russet potatoes
- Egg Whites
- Corn Starch
- Clarified Butter
- Chive Tips
DIRECTIONS
Prep
- To start, dice beef, being sure to keep a consistent size. Reserve in an airtight container or cryovac bag to prevent meat from oxidizing.
- Clean morels thoroughly. Reserve a few whole as garnish and mince the rest. Pickle using your own preferred pickling recipe. Reserve.
- Mix crème fraiche with sliced chives and the juice and zest of 1 lemon.
Pommes Maxim
- For the Pommes Maxim, start by slicing potatoes thinly on a Japanese mandolin. Using a ring cuter, punch out circles of slices.
- Once cut, pour salted boiling water over potatoes and stir, for about 1-2 minutes. Remove and spread on sheet tray and place in cooler.
- Once cool, brush with egg white and corn starch slurry and arrange in circle on a sheet of parchment.
- To fry, heat clarified butter with a little bit of grapeseed oil and fry with a weight on potatoes until golden brown.
Tartare
- In a bowl, mix together beef, minced shallots, pickled minced morels, salt, pepper, olive oil. Season to taste.
- Clean spring onions, brush with olive oil and salt and char lightly with a torch.
Plating
- To plate, place a little bit of crème fraiche on plate.
- Using a ring mold, place tartare on one end of crème fraiche. If you have peas available, garnish with a few blanched peas.
- Place charred spring onion on tartare. Place one pickled whole morel to the side.
- Top beef with pommes maxim and finish with a chive tip and micro pea tendrils.
