Dry-aged Beef Tartare

A must for all whisky lovers. This recipe from chef Andreas Mahl demonstrates that whisky does not always have to be drunk as an accompaniment to...

Ingredients

• 180 g dry-aged beef fillet
• 0.25 onion, finely chopped
• 2 EL capers, rinsed, drained and finely chopped
• 2 –3 pickled gherkins, finely chopped
• 2 EL ketchup
• 1 TL Dijon mustard
• 1 TL olive oil
• 1 Prisen salt
• 1 TL sweet paprika
• 1 Prisen Worcestershire sauce
• 1 Prisen Tabasco
• 2 Prisen whisky
• 0.25 TL chilli paste
• 1 egg yolk, to serve

Steps

1. Preparation: 
2. Cut the dry-aged fillet into small cubes.
3. In a bowl, mix together the ketchup, Dijon mustard, olive oil, paprika, chilli paste, Worcestershire sauce and Tabasco with salt to taste.
4. In a separate bowl, marinate the prepared dry-aged fillet with the whisky for 15–20 minutes.
5. Add the onions, capers and gherkins the the beef tartare, then gently mix in the ketchup and mustard mixture. Taste and season if necessary.
6. Form the beef into a patty shape and serve on a plate garnished, if you like, with capers and chopped onions and the egg yolk.
7. Serve the beef tartare with toast and butter if you like.