Organic Beef Tartare

DIFFICULTY
Easy Easy
PREP TIME
Under 1 Hr. Under 1 Hr.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
2-4 2-4
Organic Beef Tartare
This is simply the best tartare for the home cook. The beef fillet is tender enough to hand chop and still melt in the mouth, making for the perfect introduction to no-cook dinners!
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

Beef Tartare
  • 300g free-range beef fillet
  • 2 tbsp soy sauce
  • 2 tbsp wholegrain mustard
  • 50g capers, drained
  • 4 small egg yolk
  • Parmesan, finely grated to serve
  • Garlic aioli
  • Lemon oil
  • Micro herbs
  • Toasted Ciabatta or ciabatta crisps
TO SERVE
  • Crispy kale or tempura nettles (see method below)
FOR THE TEMPURA NETTLES
  • Stinging nettles, spinach, or kale leaves
  • 135g tempura flour (or 75g rice flour + 60g self-raising flour)
  • 250ml ice cold soda water
  • Sea salt, to season
  • Oil, for frying
FOR THE CRISPY KALE
  • Olive oil
  • Curly kale

  • Method

  • 1
    Beef Tartare
  • 2
    Using a sharp knife, cut the fillet into 1cm sized cubes. Place in a bowl with the soy sauce, wholegrain mustard and capers and fold gently to combine. Cover and refrigerate until ready to serve.
  • 3
    Spoon the tartare into four Le Creuset Botanique Collection Mini Bowls, top each with an egg yolk and a teaspoonful of garlic aioli.
  • 4
    Drizzle over a little lemon olive oil and sprinkle with grated parmesan. Garnish with micro herbs and serve with toasted ciabatta. For extra crunch, serve with tempura nettles and kale chips. For the Tempura Nettles:
  • 5
    Wash and dry the stinging nettles, spinach, or kale leaves. Make the batter by whisking the flour and soda water together with a pinch of salt (be careful not to over whisk and destroy the bubbles).
  • 6
    Immediately dip the nettles or leaves into the batter and fry in hot oil until puffed up, crispy and golden. Drain on kitchen towel and eat immediately while hot and crunchy.
  • 7
    For the Crispy Kale:
  • 8
    Preheat the oven to 140°C/ Fan120°C/ Gas Mark 1
  • 9
    Remove the leafy section of the kale and the tough stalks. Spread out on a Le Creuset non-stick baking sheet.
  • 10
    Spray with oil, or lightly coat your hand with oil and massage the kale leaves.
  • 11
    Bake for 15 minutes until crisp.
  • 12
    Cook’s Notes
  • 13
    For real theatre, arrange the egg yolk in a bed of crispy kale chips in Le Creuset egg cups for guests to add to the tartare at the table.