Last Friday we spend yet another great night with the Gourmet Food Club at our house. The theme of the menu was NYC high lights. As one of the starters we served this amazing beef tartare with lemon mayo and rye crumble. It’s so simple and yet so good.
Like my salmon tartare with wild garlic mayo, I platted this beef tartare using a plain round cutter.
1 egg yolk
0,3-0,5 L flavor neutral oil
0,5 lemon, juice of
3 slices of rye bread, crumbled
100 g high quality beef (top sirloin, filet mignon, lean raw fillet), minced or chopped
Mix egg yolk, lemon juice, salt and pepper in a bowl. Whisk it all together using a hand mixer or a whisk. Little by little, add oil. At first, one drop at a time, then when it begins to stiffen you can add more generously. Keep on whisking until the mayo has the right consistency. It should be stiff, but not too much. Season with lemon zest, salt and pepper. I like it to have a good lemon bite. Store it in the fridge in a plastic bag. That way it’s easy to use when you plate the tartar. This can be done several hours in advance.
Set your oven to 300 F degrees (150 C degrees). Cut off the crust and dice the rye bread. Blend or crumble the bread using whatever you have at hands. I used the chopping house that came with my hand blender. Spread out the crumbled rye bread on a sheet of baking paper and bake until completely crisp. Cool and store in an airtight container. This can be done several hours (days even) in advance.
I bought pre-chopped beef top sirloin, but you can also buy a whole piece and chop it yourself. This can be done several hours in advance as long as you store it in an airtight container in the fridge, but it’s definitely best when freshly chopped.
Cut a whole in the corner of the plastic bag containing the lemon mayo and place one teaspoon in the middle of the plate. Using the back of a teaspoon gently even out the mayo creating a circle with the mayo slightly smaller than the diameter of the cutter.
Place the plain round cutter around the lemon mayo and sprinkle one teaspoon rye crumble on top of the mayo circle. Then ad beef and gently press it into shape using the back of a tea- or tablespoon. Slowly remove the cutter. The trick is to press it just as much as it stays in shape, when you remove the cutter, but not too much so that the texture of the tartar becomes too firm.
Decorate the tartar as you wish. I made lemon mayo dots all the way around the tartar forming a circle and finished it of with a swirl of good quality olive oil, some watercress and a sprinkle of rye crumble on the top.
In my opinion tartar should always come with something crunchy and salty on the side. Last Friday I served rustic potato crisps. You can also use rye crisps, French fries, toasted bread or whatever you prefer.
Psst! Does this tartare seem a bit familiar? Well, I might have borrowed a few elements from Manfreds‘ tartar. Don’t tell nobody …