Beef tartare, black garlic, radish and caper berries
Photo by Doug Sherring
Celebrated chef and MKR NZ judge Gareth Stewart shares his beef tartare recipe.
|60 g||Beef fillets, use the tail, raw and diced|
|1 tsp||Shallot, finely diced|
|1 tsp||Capers, finely diced|
|1 tsp||Gherkin, finely diced|
|1 tsp||Jalapeno chilli, finely diced, from a tin|
|1 tsp||Fresh parsley, chopped|
|4 drops||Tabasco sauce|
|1 tsp||Extra virgin olive oil|
|1 tsp||Lemon juice|
|1 pinch||Maldon sea salt|
- Have the beef diced and ready to go. When ready to serve, add the rest of the ingredients and check seasoning.
- Using a pastry brush, swipe the black garlic just off centre on each plate, and place the dressed beef tartare just to the side.
- Place all salad leaves in a bowl. Dress with the olive oil and lemon, season and place on top of the beef with the wafers. Garnish with freshly grated horseradish.