Carrot and Westholme wagyu tartare
Serves 10. Prep time 2 hours. Cook time 1 hour
Carrot tartare
• 5 kg Carrot
• 300g Westholme beef tenderloin
• 50g Black mustard seed
• 100g Dijon mustard
• 50g Fresh dill chopped
• 50g Dill oil
• 150g Homemade mayonnaise
• 150g Tobiko
• 80g Pinenut, tossed 1. Charcoal-grill carrot and bake at 180 degree celsius for 10 minutes till well-cooked. 2. Cut beef tenderloin into small dices. 3. Mix all ingredients well. Mould into a leaf shape.
Carrot “leaves”
• 5 nos Carrot
• 1L Fresh Orange juice
• 10g Salt
1. Cut carrot with a leaf shape cutter. 2. Blanch carrot with orange juice and salt for 1 minute, then plunge in ice water to chill.
Assembly:
1. Put tartare into a leaf shape mound, then arrange leaf shape carrot slice on top.