Luxurious Beef Tartare with a Twist
#BeefTartareRecipe #KoreanBeefDish #TartareSauce #PartyAppetizer #GourmetFood
Experience the exquisite flavors of Italian Chef Papri’s Beef Tartare, inspired by Baek Jong Won’s Class, right in your own kitchen! This recipe elevates fresh Korean beef (sirloin for tartare and sashimi) with a unique blend of ingredients. We’ve used crisp celery from our fridge, along with anchovies, capers, and onion (instead of shallots) to create a vibrant tartare. The sauce is designed for easy adaptation using common pantry staples. While anchovies are recommended for their depth of flavor, you can substitute with fermented anchovy paste if needed, though be mindful of its stronger taste. Chef Papri’s original recipe includes basil, chives, shallots, capers, anchovies, lemon juice, and olive oil. Let’s embark on creating your own delicious interpretation of this delightful beef tartare!
Tartare Sauce Ingredients
- Fresh Celery, 100g
- Anchovy fillets, 3 pieces
- Onion, 1/3 medium
- Capers, 1 Tbsp
- Lemon Juice, 1 Tbsp
- Extra Virgin Olive Oil, 3 Tbsp
- Black Pepper, 1 tsp
- Dried Basil, 1 tsp
- Garlic Herb Salt, 1 tsp
- Honey, 1 Tbsp
Cooking Instructions
Step 1
Begin by finely mincing the celery. Separate the leaves and stems, then chop them into very small pieces. While fresh basil or mint are traditional, feel free to use any fresh herbs you have on hand. Finely chopped chives or even water parsley can add a wonderful freshness.
Step 2
Next, finely mince the onion. If you have shallots, they offer a milder, sweeter flavor, but a regular onion works perfectly well. If you find raw onion too pungent, you can soak the minced onion in cold water for a few minutes before using.
Step 3
Drain the capers and mince them finely. Capers provide a delightful briny and slightly acidic note that balances the richness of the beef.
Step 4
Mince the anchovy fillets. Anchovies are a secret weapon for adding umami and depth of flavor. If anchovies are unavailable, you could try a very small amount of fish sauce, but be cautious as it can be quite strong and may overpower the dish.
Step 5
Combine the finely minced celery, onion, capers, and anchovies in a medium bowl. These ingredients form the flavor base of your tartare sauce.
Step 6
Prepare the tartare sauce base. Add the extra virgin olive oil, fresh lemon juice, black pepper, and honey to the minced ingredients. Season with garlic herb salt, adjusting the amount based on the saltiness of the anchovies and capers. Mix everything thoroughly until well combined.
Step 7
Traditionally, tartare is served with baguette. However, feel free to use any bread you have available. In this recipe, we’re using croissants and scones as serving vessels, but toast some baguette slices if you prefer the classic pairing.
Step 8
Here is the star of our dish: 200g of fresh Korean beef sirloin, purchased from a reputable butcher. Ensuring the beef is of the highest quality and freshness is paramount for a delicious tartare.
Step 9
Now, let’s assemble the tartare. Add about two-thirds of the prepared tartare sauce to the fresh beef. Gently mix the beef and sauce together. Season with a little more salt and pepper if needed, being careful not to overdress the beef. You want the beef to shine.
Step 10
To shape the tartare, use a round cake mold. If you don’t have one, a heart-shaped rice mold works wonderfully for a charming presentation. Press the beef mixture firmly into the mold to create a well-defined shape.
Step 11
Time to plate your masterpiece! Arrange the bread (croissants, scones, or toasted baguette) neatly on one side of the plate. Carefully unmold the shaped beef tartare onto the bread. On the other side of the plate, arrange the fresh beef sashimi in a fan shape and gently spoon a little extra tartare sauce over it. Place the heart-shaped beef tartare in the center for a stunning focal point.
Step 12
Finally, crown the heart-shaped beef tartare with a fresh egg yolk. This adds a luscious, creamy finish. Your exquisite Beef Tartare is now complete! This dish is perfect for entertaining guests or as a sophisticated finger food. It pairs beautifully with white wine, sparkling makgeolli, or a crisp, refreshing cheongju.
