Juniper Smoked Beef Tartare

by Chef John Kuespert

This recipe was made in partnership with Breville | PolyScience.

Juniper Smoked Fitch Ranch Tenderloin

INGREDIENTS

• Beef Tenderloin
• Fresh Juniper
• Cornichons, minced
• Chives, minced
• Maldon

METHOD

1. For this you will need the Polyscience Smoking Gun and your choice of beef cut, I used tenderloin. After you have cleaned and minced your tenderloin, place it in a stainless steel bowl on ice. Put the hose of the Smoking Gun into the bowl and seal it tightly with plastic wrap. Place the fresh juniper in the chamber of the Smoking gun and light it once you turn it on. It will blow the smoke into the bowl with your minced tenderloin. Remove the hose and wrap bowl tightly to infuse for a few minutes. Place in the cooler while you gather your other mise en place.

Local Honey Mustard

INGREDIENTS

• Local Honey
• Whole Grain Mustard
• Dijon Mustard
• Cayenne

METHOD

1. Take your local honey (I am also a beekeeper so that makes it easy to find), Dijon, and whole grain mustard.
2. Mix well until you have the ratio that you like, season with cayenne. I like to get crazy and throw some Gochujang in there as well.

Lime Oil

INGREDIENTS

• Fresh Lime
• 2 cups Sunflower Oil

METHOD

1. Put 2 cups of sunflower oil in a sauce pan and add the zest of 2 limes.
2. Simmer on low heat for one hour.
3. Strain and cool.

Tarragon Aioli

INGREDIENTS

• 6 ea. Egg Yolks
• 4 cloves Garlic Confit
• Dash of Sherry Vinegar
• Handful of Fresh Tarragon
• Sunflower Oil

METHOD

1. Place all ingredients into a food processor and begin to blend.
2. As the yolks get light and frothy, slowly add the sunflower oil until it reaches the consistency you like.

Dead Guy Ale Pickled Mustard Seeds

INGREDIENTS

• Dead Guy Ale
• Mustard Seeds

METHOD

1. To make the mustard seeds we will need to boil them in water, then drain them, and repeat the process about 5 times or until the water no longer tastes bitter.
2. Then we will take a basic pickling brine, add some Dead Guy Ale, bring it to a simmer, then pour it over the mustard seeds. Let them sit for 24 hours before use.

Egg 2 Ways

INGREDIENTS

• Egg Yolks

METHOD

1. We will use two different techniques to prepare these components. The first is a cured egg yolk. We will take equal parts sugar and kosher salt and cover the egg yolk completely for 3 days. Then we will rinse it off and dehydrate for another 1-2 days. At this point it should be the consistency of parmesan cheese and we will be able to shave it over the tartare.
2. For the other method, we will be preparing 63 Degree Egg Yolk, using our Polyscience Immersion Circulator. Prepare the water bath and set it to 63 degrees Celsius. Take your egg yolks and run them through a chinoise, then vacuum seal in a food safe immersion circulator bag. Careful not to let it overflow. Sous vide the egg yolk for 45 mins, or until you can run your finger through them on the bag and they stay separated. Cool, then put in a small squirt bottle.

Fresh Sourdough

INGREDIENTS

• Fresh Sourdough

METHOD

1. Slice and toast with brown butter.

Tartare

INGREDIENTS

• Smoked Beef Tenderloin
• Cornichons, minced
• Chives, minced
• Honey Mustard
• Tarragon Aioli
• Lime Oil
• Maldon
• 63 Degree Egg Yolk
• Cured Egg Yolk, shaved
• Fresh Sourdough

METHOD

1. Take a stainless steel bowl and add you smoked tenderloin. You will be the judge of the ratios on this, so make it how you like it. Add you cornichons, chives, mustard, tarragon aioli, lime oil, and a pinch of maldon.
2. Mix well and taste. Adjust seasoning accordingly.
3. Take a ring mold and fill it with tartare on the plate, careful to not smash it down too much. Lightly even out the top layer, I like to leave it a little uneven and imperfect.
4. Add some of our 63 degree egg yolk to the top and use it for saucework on the plate as you desire.
5. Shave the cured egg yolk over the top. Lean the sourdough next to the tartare.
6. Garnish with chives, or as I did, with a sliced wild Porcini, and enjoy!

photo creds: James Tran @JTran_Photos