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Beef Tartare

Chef Ryan Peters

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

  1. To start, dice beef, being sure to keep a consistent size. Reserve in an airtight container or cryovac bag to prevent meat from oxidizing.
  2. Clean morels thoroughly. Reserve a few whole as garnish and mince the rest. Pickle using your own preferred pickling recipe. Reserve.
  3. Mix crème fraiche with sliced chives and the juice and zest of 1 lemon.

Pommes Maxim

  1. For the Pommes Maxim, start by slicing potatoes thinly on a Japanese mandolin. Using a ring cuter, punch out circles of slices.
  2. 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.
  3. Once cool, brush with egg white and corn starch slurry and arrange in circle on a sheet of parchment.
  4. To fry, heat clarified butter with a little bit of grapeseed oil and fry with a weight on potatoes until golden brown.

Tartare

  1. In a bowl, mix together beef, minced shallots, pickled minced morels, salt, pepper, olive oil. Season to taste.  
  2. Clean spring onions, brush with olive oil and salt and char lightly with a torch.

Plating

  1. To plate, place a little bit of crème fraiche on plate.
  2. Using a ring mold, place tartare on one end of crème fraiche. If you have peas available, garnish with a few blanched peas.
  3. Place charred spring onion on tartare. Place one pickled whole morel to the side.
  4. Top beef with pommes maxim and finish with a chive tip and micro pea tendrils.