WAKANUI OCEAN BEEF RIB­EYE TARTARE

Epicure (Indonesia) - - MASTERCLASS -

Serves 1 Prep time 40 min­utes 10g shal­lots

5g ca­pers

5g an­chovies

10g cu­cum­ber pick­les 10g Ital­ian pars­ley

80g ocean beef rib­eye 1 egg yolk

5g di­jon mus­tard 1g pep­per

2g salt

1.1 Finely dice the shal­lots, ca­pers, an­chovies, cu­cum­ber pick­les and pars­ley.

1.2 Trim the fat off of the rib­eye.

1.3 Slice the meat into strips and dice into 3mm pieces. 1.4 Mix all in­gre­di­ents in a bowl.

1.5 Place a stain­less-steel ring mould onto a plate and trans­fer the tartare into the mould. Re­move the mould.

assem­bly

5 thin slices of baguette

6 slices of red radish, thinly sliced

1g pis­ta­chio

30g Kew­pie may­on­naise

9g su­dachi vine­gar (avail­able from MEIDI-YA) Si Chuan pep­per pow­der (ac­cord­ing to pref­er­ence)

2.1 Thinly slice the baguette and lightly toast it.

2.2 Lightly roast pis­ta­chio nuts in a pan on low heat and crush them into crumbs.

2.3 In a bowl, mix the may­on­naise, vine­gar and Si Chuan pep­per pow­der. Trans­fer to a pip­ing bag and dec­o­rate onto the plate.

2.4 Plate the dish ac­cord­ing to the pic­ture.

“I want to show a dif­fer­ent way of en­joy­ing our pop­u­lar steak. Tartare (us­ing rib­eye) is eas­ier on the palate.”

1.4

1.5

2.3

2.4

1.2

1.3

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