Bavette of Irish Beef tartar recipe with anchovy, salted leek buds, pickled red meat radish, quinoa

Bord Bia

Bord Bia

Premium Supplier 9th January 2019

Bavette of Irish Beef tartar recipe with anchovy, salted leek buds, pickled red meat radish, quinoa

Michelin-starred chef Adam Bennett creates a recipe of Bavette of Irish beef tartar, smoked anchovy, salted leek buds, pickled red meat radish and fried quinoa. This is his take on the classic steak tartar recipe, which is served at The Cross at Kenilworth, just south of Birmingham, where Adam is the Executive Chef.

Get this recipe and more here:

300g trimmed Irish bavette
20g finely chopped shallot – rinsed in cold water & drained
4tsp chopped chives
20g pickled leek buds
Sea salt & black pepper mill
20g black quinoa
For the anchovy mayonnaise-
125g mayonnaise
2-3 smoked anchovy fillets
Lemon juice – to taste
For the pickled radish-
200g piece of red meat radish
50g water
50g beetroot juice
100g white wine vinegar
75g sugar
10g salt

To finish-
Nasturtium & watercress leaves
Rapeseed oil
Sourdough melba toast

For the pickled radish-
● Slice the peeled red meat radish on a slicer at 3mm
● Bring all the pickle liquid ingredients to the boil then pour over the radish slices & cool quickly
For the anchovy mayonnaise-
● Chop the anchovies finely then puree briefly with the mayonnaise in a small food processor. Add the lemon juice to taste, pass & reserve.

For the fried quinoa-
● Cook the quinoa in boiling lightly salted water until the grains split open – around 15 minutes
● Drain the quinoa & spread the grains on a metal tray, dry in a warm place for around 30 minutes
● Heat a deep fryer to 180c, fry the grains until crisp then drain well. Season with fine salt & leave in a warm place on absorbent paper to remove excess oil.

For the tartar-
● Dice the bavette with a sharp knife, season with salt & pepper put to one side for 10 minutes
● Check & adjust the seasoning of the beef after ten minutes, adjust as needed.
● Add the shallot, pickled leek buds & chives. Add enough anchovy mayonnaise to bind

To assemble & finish-
● Drain the radish slices & dress with rapeseed oil
● Arrange the tartar and the radish slices on each plate then pipe a little more anchovy mayonnaise around.
● Sprinkle the fried quinoa onto the tartar, arrange the leaves over & around, finish with rapeseed oil, more leek buds & sourdough melba toast.

Watch the world's best chefs for free. Network, add and share images, recipes, jobs and so much more. DOWNLOAD Chef+ TODAY!



The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, chefs recipes, images, chef networking, and packed with features from the world's best chefs.

It's free to register, so why not join today?

Come and join us here also

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you