The Ultimate Beef Tartare Recipe | Homemade Dinner Recipes | Jock Zonfrillo

Now, if you're stuck on what to cook for dinner this week you've got to try my ultimate Beef Tartare recipe, it's a game changer!
Want to see more of my recipes that are perfect for weeknight dinners? Find them here: bit.ly/3XqFMkG
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🧑‍🍳 INGREDIENTS:
For the Tartare base (makes enough for two of the below tartare recipes):
• 50g singlong nasi lemak
• 15g red curry paste
• 5g mountain pepper, finely ground
• 35g sherry vinegar
• 5g aniseed myrtle powder
• 5g lemon myrtle powder
• 5g wattleseed, ground
• 15g Worcestershire sauce
• 35g brown onion, brunoise
• 35g cornichon pickle juice
• 5g mushroom oyster sauce
• 5g dijon mustard
• 10g honey
For the Egg Emulsion (this makes enough for extra too):
• 1 very soft-boiled egg
• 15g diced sourdough crust removed
• 1 whole lemon juice
• 30g dijon mustard
• 130g grapeseed oil
• Salt & black pepper to taste
To make the Tartare:
• 160g coarsely minced beef rump or topside
• 55g tartare base
• 20g croutons
• 30g cornichons, finely chopped
• 2g rendered beef fat (trimmed from the rump)
• Salt and black pepper, to taste
• Extra virgin olive oil, to drizzle
• Wood sorrel
• 1 whole baguette, sliced
🧑‍🍳 METHOD:
Trim the fat cap from the beef. Place into a small pot with a splash of water and cook over very gentle heat until the liquid fat renders out about 30 minutes. Strain through an oil filter and leave to cool.
Dice trimmed beef into 1-2 inch cubes and place in the freezer, along with your mincer, for 45 minutes before mincing. Run through the coarse dial on a mincer into a bowl set over ice. Store mince in the fridge until ready to finish the tartare.
To make croutons, tear stale bread into irregular chunks. Toss with olive oil, red wine vinegar, and salt & pepper then bake at 160 degrees until deeply golden. Let cool then pulse into a coarse crumb in a mortar and pestle or food processor (or just use your hands if you're tough like me!)
Combine all ingredients for the dressing except for the Davidson plum powder in a medium pot. Bring to a boil and cook, stirring often, until reduced by half. Allow to cool then add Davidson plum powder.
To make the emulsion, use a stick blender to puree the soft-boiled egg, sourdough, lemon juice, dijon mustard, and tartare base. Stream in grapeseed oil while blending to emulsify then season with salt, pepper, and extra lemon juice to taste.
To finish the tartare season the mince with a drizzle of E.V.O.O, salt, and black pepper and gently toss together using your fingertips. Mix together the rendered beef fat and curry base and drizzle all over the minced beef & very gently combine.
To plate the tartare spoon some emulsion liberally on the bottom of a plate or platter, next add crushed croutons then the chopped cornichons, and finally the minced beef. Garnish with extra virgin olive oil, wood sorrel, and sliced baguette on the side.
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[@jockzonfrillo]

Want to see more of my recipes that are perfect for weeknight dinners? Find them here: bit.ly/3XqFMkG

[@MrBreyd]

Yeah, no offense to French style but this looks more inviting🤤and feels texturely satisfying!