Recipe Tip: Dry-aged Beef Tartare
Top Recipe for 2 Persons by Andreas Mahl. All ingredients and tips for getting it right. 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 meat dishes. If you haven't cooked with whisky, your palate is in for a treat!
- 180 gdry-aged beef fillet
- 2 tablespoonketchup
- 1 teaspoon(s)Dijon mustard
- 1 teaspoon(s)olive oil
- 1 teaspoon(s)sweet paprika
- ¼ teaspoon(s)chilli paste
- 1 dash(es)Worcestershire sauce
- 1 dash(es)Tabasco
- 2 dash(es)whisky
- ¼onion, finely chopped
- 2 tablespooncapers, rinsed, drained and finely chopped
- pickled gherkins, finely chopped
- 1 pinch(es)salt
- 1egg yolk, to serve
Step 1Cut the dry-aged fillet into small cubes.
Step 2In a bowl, mix together the ketchup, Dijon mustard, olive oil, paprika, chilli paste, Worcestershire sauce and Tabasco with salt to taste.
Step 3In a separate bowl, marinate the prepared dry-aged fillet with the whisky for 15–20 minutes.
Step 4Add the onions, capers and gherkins the the beef tartare, then gently mix in the ketchup and mustard mixture. Taste and season if necessary.
Step 5Form 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 6Serve the beef tartare with toast and butter if you like.
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