- 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.
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