Fillet of beef tartare with cabernet vinegar & hazelnuts by Dom Robinson

Dominic 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

  • 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

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.