WAKANUI OCEAN BEEF RIBEYE TARTARE
Serves 1 Prep time 40 minutes 10g shallots
10g cucumber pickles 10g Italian parsley
80g ocean beef ribeye 1 egg yolk
5g dijon mustard 1g pepper
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.
5 thin slices of baguette
6 slices of red radish, thinly sliced
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.”