- For the sake of your stomach, the environment, and anyone you may live with or serve this to... buy the best quality you can find. Tartare isn't the type of dish where you're going to eat massive amounts of it, spend the money. Round isn't an expensive cut so find the right place, and the price still won't put you in the poor house. Look for ruby red, and not too much connective tissue/ silver skin. Trim if needed. It's an appetizer, its a delicacy. Ideally source from a farmer at a market you trust, and have purchased from before. Worst case seek a big box "whole paycheck" store, and buy the best looking round they have. Make the butcher pick the piece up, look at all sides, if there is any gray or discoloration, don't buy it, make another dish. This is also why I don't buy beef from a case, you never know what the other side looks like. It could be grayer then a zombies lifeless flesh. Also, don't buy fish from a case. You know what, just make sure you can really look at and smell something before you spend your cash on it. Also once you dice, keep it cold and covered so it doesn't oxidize or get weird.
Egg yolk note:
- I've been eating raw yolks since I was knee high to a grasshopper and have never gotten sick from salmonella. While I consider myself very lucky, there is a threat. If you're jumping on the raw beef train I assume you too aren't afraid of a little delicious raw yolk, but I figured it was worth pointing out. Buy eggs from a farmer who loves his chickens, they'll be healthy, you'll continue to be healthy, and goddamn the yolks will have more character and will be more delicious. Or don't and buy C-town eggs and roll the dice and keep blindly contributing to over crowded cages and chickens who don't see daylight. Rant over. They'll happen sometimes.
Plan of action:
- Freeze beef to semi frozen, at least 3 hours in advance. See beef note. This helps the beef dice up without being mushed. You want nice cuts, not ground, smushed, smeary sadness.
- Make mint and scallion sauce, you can call it a pesto if that makes you feel better. Can be done in advance.
- Other then a little pear chopping, and yuzu juicing, this comes together very quickly.
- Visit your local Japanese or Korean grocery store to find the less common ingredients, you'll grow to love them, and use them a lot.
- Toast baguette for serving. Or just eat it. Or both.
Ingredients for Tartare and plating:
- 1/2 lb of beef round, 1/4'' dice, see plan of action
- 1 T gochujang
- 1 T sesame oil
- 1 t white sesame seeds
- 1 t salt
- 1 t sriracha
- 1 t yuzu kosho
- 1 t yuzu juice
- 3 T finely diced skinless asian pear
- 1 T finely diced shallot
- 1 recipe mint and shallot sauce (below)
- 2 egg yolks
- black salt
- additional sesame seeds for garnish
Scallion and Mint Pesto Ingredients:
- 1/2 bunch of mint
- 1/2 bunch of parsley
- 4 scallion greens/ light greens, omit the whites
- 1 T dijon mustard
- 1/3 c. olive oil
- salt and pepper to taste
- lemon juice to taste
Scallion and Mint Pesto Procedure:
- Combine all ingredients except for the olive oil in a vita-mix, blender, food processor, magic bullet or anything that goes all blendy and has a motor/ blades.
- Blend until fine.
- Add olive oil and mix to combine.
- Taste and season with lemon, and additional herbs if lacking.
Plating, and bringing it all together:
- Mix your lovely beef with the gochujang, sesame seeds, sesame oil, sriracha, asian pear, shallot, salt yuzu kosho and yuzu juice.
- Give a line or a zig zag of the mint sauce down on the two plates.
- Mound on your well mixed tartare. Give a slight depression for the egg to rest in.
- Place your egg yolk. Garnish with black salt and white sesame seeds.
- Dot with additional green sauce.
- Serve with thinly sliced toasted baguette.