Beef Tartare with Mustard Aioli & Watermelon Radish
Ingredients
Steak Tartare
- 1 pound uncooked beef tenderloin, chopped
- ¼ cup shallots, diced
- 2 tablespoons capers, chopped
- ¼ cup Grana Padano cheese
- 1½ tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1 tablespoon truffle peelings (or ½ tablespoon truffle oil)
- ½ tablespoon chopped chervil
- ½ tablespoon chopped chives
- ½ tablespoon chopped tarragon
- ½ tablespoon chopped parsley
- 1 cup julienned watermelon radish
- 1 cup shiso microgreens
- 1 tablespoon extra-virgin olive oil
- 1 cup whole-grain mustard aioli (see recipe)
- Salt and pepper to taste
Whole-Grain Mustard Aioli
- 1 large garlic clove
- 1 cup mayonnaise
- Juice from ½ lemon
- 2 tablespoons whole-grain mustard
- Salt and pepper to taste
Instructions
- Steak Tartare In a chilled mixing bowl, add all ingredients except for watermelon radish, shiso and extravirgin olive oil. Fold ingredients together, season with salt and pepper, and then divide into 6 equal portions on 6 plates. Drizzle each plate with aioli, then pack each portion of tartare (chopped meat) into a ring mold and place in the center of each plate. Toss the watermelon radish with the shiso and place on top of the tartare and drizzle with the extra-virgin olive oil. Serve with crostini or toasted baguettes. Whole-Grain Mustard Aioli Combine all ingredients in food processor and mix until smooth. Put in a squeeze bottle and store in the refrigerator up to 1 week.
