- 500g beef fillet trimmed of all sinew and diced to about 1cm
- Shallot mix
- 100g brunoise shallot
- 200ml cabernet sauvignon vinegar
- Cabernet mayo
- 100g Mayonnaise
- 50g Shallot mix
Fillet of beef tartare with cabernet vinegar & hazelnuts by Dom Robinson
Dominic Robinson
7th June 2018
Fillet of beef tartare with cabernet vinegar & hazelnuts by Dom Robinson
Fillet of beef tartare with cabernet vinegar & hazelnuts by Dom Robinson
Ingredients
Method
Combine the diced beef with the remaining shallot mix.
Season generously with salt, black pepper and olive oil.
Divide between 4 rings and pack down but not too tightly.
For the shallot mix, combine the two and reduce the vinegar.
For the cabernet mayo, mix together and place in a piping bag.
Carefully dot 7 little mounds of cabernet mayo on top of the beef and place a roasted hazelnut on each.
Garnish with nasturtium or parsley leaves and serve with some sourdough crisps or toasted baguette.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
