Chopped Beef Russian Style (Tartare)
⏳ Time
1 hour + 30 minutes
🥕 Ingredients
18
🍽️ Servings
1
Description
Tartare was prepared in our kitchen by John Smith, the head chef of The Rustic Table.
Ingredients
- Celery stalk - 1.4 oz
- Apple Cider Vinegar - 1 fl oz
- Raw cane sugar - 0.9 oz
- Water - 1 fl oz
- Turmeric - a pinch
- Curry - a pinch
- Whole egg - 1 piece
- Olive Oil - 2 fl oz
- Meyer Lemon Juice - 0 fl oz
- Tarragon - 0.1 oz
- Sun-Dried Tomatoes - 0.4 oz
- Garlic - 1 head
- Raspberry leaves - 0 fl oz
- Pickled ramsons - 1.1 oz
- Parmesan Cheese - 0.2 oz
- Salt - to taste
- Vegetable Oil - 1 fl oz
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients. Place the meat in the freezer for about 30 minutes to make it easier to slice.
Step 2
Wrap unpeeled garlic in foil, lightly drizzled with vegetable oil, and roast for about 30–40 minutes at 356°F. Slice the celery crosswise to help the marinade penetrate more quickly.
Step 3
In a saucepan, combine water, salt (2 grams per serving), sugar, and apple cider vinegar, and bring to a boil until the sugar and salt are fully dissolved. Add curry and turmeric to the boiling marinade, then reduce the heat.
Step 4
Add the chopped celery to the hot marinade, turn off the heat, and let it cool completely. Then strain the mixture. The marinade can be reused.
Step 5
Finely chop half of the tarragon leaves for the sauce.
Step 6
Create a double boiler: pour water into a small saucepan, place it over heat, bring it to a gentle simmer, and set a bowl on top, ensuring it doesn't touch the water. Add the egg yolk, 10 grams of olive oil, and lemon juice to the bowl. Begin to stir continuously.
Step 7
Add the oil in parts or drizzle it in a thin stream; you should end up with 40 ml of oil per serving in the sauce. Avoid overheating the bowl and the sauce to prevent the egg yolk from curdling, so periodically remove the bowl from the heat and return it when it cools slightly. The sauce should be brought to a temperature of 162°F (if you have a culinary thermometer). If the sauce becomes too thick, stir in a little water.
Step 8
Once the sauce is ready and has reached the desired consistency, it should be seasoned with salt and tarragon to taste. Stir well and let it cool.
Step 9
Allow the roasted garlic to cool slightly after removing it from the oven, then squeeze the garlic puree out of the skins. You will need 5 grams for one serving. Roasted garlic puree can be stored in the refrigerator for up to two weeks (or in the freezer for up to three months) and can be added to various hot dishes.
Step 10
In a blender, combine the garlic puree, sun-dried tomatoes, olive oil (10 ml per serving), and raspberry vinegar, and blend until smooth.
Step 11
Cut the meat into medium cubes, measuring 4–5 mm on each side.
Step 12
Chop the pickled celery into small pieces. Slice the wild garlic into thin slices.
Step 13
In a bowl, combine the chopped beef with black pepper, salt, tomato dressing, the remaining olive oil, half of the ramson, and celery. Mix everything thoroughly and place it on a plate, creating a well in the center to resemble a volcano.
Step 14
Place the hollandaise sauce in the well and garnish with tarragon leaves. On one side, add the remaining ramsons, and on the opposite side, the remaining pickled celery.
Step 15
Grate Parmesan cheese on top using a fine grater and serve immediately.
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