SEATTLE —
The George Beef Tartare
(for two)
Ingredients:
- 3 oz black angus beef tenderloin, finely chopped
- 1 tsp Dijon mustard
- 1 tbsp shallot, minced
- 1 tbsp caper, finely chopped
- 1 tsp extra virgin olive oil
- 1/4 cup horseradish creme fraiche
- Salt and pepper to taste
- 1 ea egg yolk, cured
- 1/4 cup clean frisee
- 1 pinch sea salt (optional)
- Cherry smoking wood chips for smoking
Directions:
In a mixing bowl, mix beef with mustard, shallot, caper, olive oil, salt and pepper. Using a ring mold, place the tartare in the center of a plate. Remove the mold.
Place some of the creme fraiche on top of the tartare making sure it is spread evenly.
Garnish with frisee, sea salt and finish grading the egg yolk with a micro plane.
Cover and smoke for a few seconds.
Serve with crostini’s and enjoy.
Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.