Beef tartare with Japanese dressing by Jean-Didier Gouges

Jean-Didier Gouges

Jean-Didier Gouges

7th August 2018

Beef tartare with Japanese dressing by Jean-Didier Gouges

Beef tartare with Japanese dressing by Jean-Didier Gouges

Ingredients

  • 300g fresh beef sirloin
  • 30g shallots, chopped finely
  • 2 teaspoons parsley, chopped
  • 1 teaspoon lilliput capers
  • 2 quail eggs yolks
  • black caviar, optional
  • salt and pepper
  • Dressing
  • 300ml yuzu juice
  • 100ml soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon of fresh ginger
  • half a clove of garlic
  • Garnish
  • 1 jalapeño, sliced thinly
  • red mustard cress
  • micro cress, optional

Method

1. Blitz all the dressing ingredients together in a blender. Pass through a fine sieve and put aside. Dressing can be kept in the fridge in a sealed container to be used again for up to one month.
2. Place the sirloin on a hot pan without oil and sear for two seconds. Drop into iced water for 10 seconds before drying lightly on a kitchen cloth. Remove any cooked meat leaving only the raw and then dice into tiny cubes.
3. Add the parsley, capers and shallots to the meat along with two tablespoons of yuzu dressing and a pinch of salt and pepper to taste. Mix well and plate.
4. Place your quail egg yolks onto the meat with a small tablespoon of caviar, if you are using it. Garnish with the cress and a jalapeño slice. Add more yuzu dressing should it be to your taste.
5. Serve with grilled sourdough or your choice of bread.

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