Chilli-No-5-Beef-Tartare-Superfood-Mondays

Beef Tartare, Wild Aioli, Cured Egg Yolk, Beef Toast

Welcome to Superfood Mondays with Chilli No. 5. 
Bringing the Riviera the healthiest & tastiest recipes for you to try at home.
 
Today we have a beautifully healthy Beef Tartar, Topped with Wild Garlic Aioli and Cured Egg Yolk.
 
This dish is a celebration of English countryside with the 100% grass fed beef really allowed to shine served raw, woodland ingredients like the wild garlic and sorrel bring the dish to life with vibrancy and acidity.
 
Using these techniques help to maintain the integrity of the ingredient and make the dish nutrient and antioxidant dense, Wild Garlic is renowned as one of the best food sources in reducing blood pressure.
 
The recipe highlights natural abundance of late spring. The flavours within the Chilli No. 5 Ever so english sauce bring subtle sweetness and horseradish hum that harmoniously bind the other ingredients without the need to add any refined sugar.
Prep Time 1 hr
Cook Time 30 mins
Course Main Course
Cuisine English
Servings 4 people
Calories 400 kcal

Ingredients
  

For the tartare

  • 100 g Dry Aged Beef Sirloin
  • Salt
  • Pepper
  • 1 tbsp Chilli no. 5 Ever So English

For the wild aioli

  • 2 Egg Yolks
  • 1/2 tbsp white wine vinegar
  • 1/2 tbsp lemon juice
  • 1/2 tbsp Dijon mustard
  • 250 ml vegetable/rapeseed oil
  • 100 g wild garlic
  • Salt
  • Pepper

For the beef toasts

  • 6-8 thinly sliced pieces of sourdough
  • 40 g beef dripping
  • 2  garlic cloves
  • 3 sprigs of fresh thyme

Garnishes

  • Cured Egg yolks (can be substituted with parmesan cheese)
  • Oxtail Sorrel or Wood Sorrel
  • Mustard frills

Instructions
 

For the tartare

  • Remove all the fat from the Beef and finely dice
  • Season with salt, pepper and ever so english just before serving

For the wild aioli

  • Start by making the wild garlic oil, blanch the wild garlic leaves in boiling water for 30 seconds then refresh in cold water.
  • Squeeze out any excess water and pat dry.
  • Heat the oil to approx.
  • 90c add the oil and wild garlic to a blender, blender on and off 1 minute at a time for 10 minutes.
  • Strain this through a muslin cloth and you should have a vibrant green oil.
  • Add the egg yolk, white wine vinegar, lemon juice to a bowl break up with a whisk
  • Slowly drizzle in the wild garlic oil whilst continually whisking

For the beef toasts

  • Infuse the garlic and thyme with the beef dripping over a low heat for 10 mins
  • Brush the sourdough with the infused dripping before baking at 200c for approx
  • 12 minutes until crispy

Garnishes

  • Serve by moulding the tartare into a patty shape
  • Turn out onto a plate top with the wild aioli
  • Grated cured egg yolk and a few sorrel leaves
  • Serve the toasts on the side

Video

Notes

 
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