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...
- Serves: 2 persons
Ingredients
- 180g dry-aged beef fillet
- ¼onion, finely chopped
- 2EL capers, rinsed, drained and finely chopped
- 2–3 pickled gherkins, finely chopped
- 2EL ketchup
- 1TL Dijon mustard
- 1TL olive oil
- 1Prisen salt
- 1TL sweet paprika
- 1Prisen Worcestershire sauce
- 1Prisen Tabasco
- 2Prisen whisky
- ¼TL chilli paste
- 1egg yolk, to serve
Instructions
Step 1
Preparation:Step 2
Cut the dry-aged fillet into small cubes.Step 3
In a bowl, mix together the ketchup, Dijon mustard, olive oil, paprika, chilli paste, Worcestershire sauce and Tabasco with salt to taste.Step 4
In a separate bowl, marinate the prepared dry-aged fillet with the whisky for 15–20 minutes.Step 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.Step 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.Step 7
Serve the beef tartare with toast and butter if you like.