Simple but effective, this beef tartare is deliciously fun to make. We have used Girello, which is a similar cut to eye fillet but less commonly used. The pepper cream and jerusulem artichokes bring an earthiness to the dish and balances out the acidity from the capers and gherkins. Serves 6.
Beef Girello 600g
Baby capers 60g
Dill gherkins 100g
Chives 1/2 bunch
Thickened cream 200ml
Shallot, sliced 1
Jerusalem artichokes 6 large
Cooking oil 200ml
Olive oil 1Tbsp
Salt to taste
1. To make the pepper cream, very gently cook the sliced shallots in a small saucepan with a splash of oil until soft, approx. 3-4 mins. Add the cream, peppercorns and a pinch of salt and heat up to just below boiling point. Remove from the heat and allow the peppercorns to infuse. Once cool, place in the fridge overnight.
2. Take the jerusalem artichokes, wash thoroughly and slice thinly on a mandoline. In a deep saucepan, heat the cooking oil up until it reaches approx.150oC. Once the oil is hot, cook the artichokes is small batches until golden brown and transfer to a plate with paper towel using a metal spider or slotted spoon. Season the artichoke chips with salt and wait for them to cool.
3. Take the beef girello and remove any visible fat. Using a sharp knive, slice the beef into little cubes approx. 2mm x 2mm and place in a metal bowl. Rough chop the capers and gherkins and add to beef. Slice the chives as finely as possible and mix through mix. Add olive oil and season to taste.
4. Remove the pepper cream from the fridge and use a sieve to remove the shallots and peppercorns. Place the infused cream in a metal bowl and whisk until you get soft peaks. Add salt if needed.
5. To serve, mould the tartare mix into a circle and sprinkle generously with artichoke chips. Using a very hot teaspoon, scoop a quenelle of the pepper cream onto the plate. Serve immediately.