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Wasabi Beef Tartare
Recipe by Billie McKay
For fancy and spicy dish, try this beef tartare.
- Steps
- Ingredients
Ingredients
Beef Tartare
Wasabi Dressing
Avocado and Wasabi Puree
Wasabi Mayonnaise
Wasabi Sandalwood Nuts
Tempura Wasabi Leaves
Garnish
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Steps
- Preheat oven to 180°C fan-forced.
- For the Beef Tartare, trim the eye fillet of fat, cut into 7mm cubes and place into a bowl.
- Finely chop the shallots and wasabi leaves and add to the beef. Set aside in fridge.
- Cut the wasabi stems and daikon into 5mm cubes and place into a bowl.
- Place rice wine vinegar, mirin, caster sugar, pepper and salt into a small saucepan with 50ml water.
- Bring to a boil, then remove from heat and pour into the bowl with wasabi stem and daikon. Set aside to pickle.
- For the Wasabi Dressing, combine soy, mirin, rice wine vinegar, wasabi paste, sugar, sesame oil and pepper in a small bowl. Whisk to combine, set aside.
- For the Avocado and Wasabi Puree, place all ingredients into a blender and blend until smooth. Set aside in piping bag.
- For the Wasabi Mayonnaise, carefully, as to not break the yolk of the egg, place all ingredients into the canister of a stick blender.
- Place the stick blender blade over the egg yolk, and start blending while slowly drawing the blender upwards, until all ingredients are emulsified into a thick mayonnaise. Place into a piping bag and set aside.
- For the Wasabi Sandalwood Nuts, place ingredients, except lime zest, into a bowl and stir to thoroughly coat the nuts.
- Place onto a lined baking paper and bake for 10 minutes. Remove from oven, roughly chop, then sprinkle with lime zest. Set aside to cool.
- Heat oil in a deep saucepan or deep fryer to 180oC.
- While the oil is heating, combine the tapioca flour, rice flour and a pinch of salt with ½ cup water, or enough water to create a thin, smooth batter.
- Dip the leaves into the batter then drop carefully into the oil. Fry for a few minutes until crisp, in batches, then place onto a tray lined with paper towel. Season with salt and set aside.
- For the Garnish, combine ingredients in a bowl.
- To assemble, remove the beef from fridge. Strain the daikon and wasabi stem, discard the liquid, and add to the beef. Stir dressing through, then season to taste with salt and pepper.
- Lay out 8 plates, then using an 8 cm ring mould, divide the beef among the plates, gently pressing into the mould. Remove the mould, then pipe 10 dots each of avocado puree and mayonnaise over the beef.
- Sprinkle with wasabi sandalwood nuts and garnish with dressed baby wasabi leaves.
- Place tempura wasabi leaves around each tartare and serve immediately.
