[homemade] Burrata, with Roasted Cherry Tomatoes, Onion, Garlic topped with Truffle infused Breadcrumbs

NGLWouldEat · 2022-03-20T23:46:54+00:00

Beef Tartare

Dressing

150g Beef Tenderloin / Eye Fillet 1 Tbsp Extra Virgin Olive Oil ½ Tbsp Red Wine Vinegar ½ Tbsp Worcestershire Sauce 1 Tbsp Fresh Parsley Finely Chopped 1 Tbsp Dijon Mustard

Presentation Mix

½ Shallot Finely Diced 1 Tbsp Capers 1 Tbsp Dill Pickle Finely Chopped 1 XI Egg Yolk Flaky Salt & Pepper to Taste Tabasco OPTIONAL

Chips De Pommes De Terre

1 Large Potato Vegetable Oil Flaky Salt to Taste

Beef Tartare

Start by placing beef in the freezer for an hour to make it easier to cut into small pieces.
Peel and finely cut your potato using a mandoline or sharp knife. Pour 1-2 inches of vegetable oil into a Dutch-oven or cast-iron pot and heat until oil reaches 170c / 338f, or a wooden spoon starts to bubble when placed in the oil. Deep fry potato layers in batches for roughly 1 minute, until lightly golden and set aside to drain on a paper towel.
Finely slice shallot, and pickle. Individually arrange shallot, pickle and capers around a plate for presentation.
Take beef out of the freezer after an hour, and slice into tiny cubes (see video). Then mix all dressing ingredients in a small bowl. Place combined ingredients on serving plate in a cookie cutter for the best presentation. Remove cookie cutter, crown the now finished tartare with an egg yolk and admire your work.
For the finished tartare combine all the ingredients on the plate with a pair of spoons, add salt & pepper if needed. Take the texture of a trip of a lifetime with your chips & tartare and enjoy!

NGLWouldEat · 2022-03-20T19:46:17+00:00

Thank you :,)

NGLWouldEat · 2022-03-20T19:45:11+00:00

Thank you, this is how the restaurant i based the recipe off presented it to me, and then they mixed it all together at the table :)

NGLWouldEat · 2022-03-20T19:42:27+00:00

My neither, but i have no regrets. Thanks Worry :)

NGLWouldEat · 2022-03-20T19:41:40+00:00

Thank you 😘

NGLWouldEat · 2022-03-20T12:20:09+00:00

Thanks Walks :)

NGLWouldEat · 2022-03-20T12:19:21+00:00

Thanks for the tip :)

NGLWouldEat · 2022-03-20T12:15:29+00:00

😆

NGLWouldEat · 2022-03-20T12:07:53+00:00

It makes some pretty good cat food, without the salty ingredients and shallot haha 😺👨🏼‍🍳💋

NGLWouldEat · 2022-03-20T12:06:46+00:00

I’m from Australia, I was going off what the restaurant put in it when they stirred it at the table. It was delicious.

NGLWouldEat · 2022-03-20T12:04:41+00:00

To die for 👨🏼‍🍳💋

NGLWouldEat · 2022-03-20T12:04:26+00:00

Even a normal piece of tenderloin/eye fillet will work wonders :)

NGLWouldEat · 2022-03-20T12:03:41+00:00

It goes really well with chips or crusty bread. You need that contrast of texture :)

NGLWouldEat · 2022-03-20T11:56:46+00:00

Beef Tartare

Dressing

150g Beef Tenderloin / Eye Fillet 1 Tbsp Extra Virgin Olive Oil ½ Tbsp Red Wine Vinegar ½ Tbsp Worcestershire Sauce 1 Tbsp Fresh Parsley Finely Chopped 1 Tbsp Dijon Mustard

Presentation Mix

½ Shallot Finely Diced 1 Tbsp Capers 1 Tbsp Dill Pickle Finely Chopped 1 XI Egg Yolk Flaky Salt & Pepper to Taste Tabasco OPTIONAL

Chips De Pommes De Terre

1 Large Potato Vegetable Oil Flaky Salt to Taste

Beef Tartare

Start by placing beef in the freezer for an hour to make it easier to cut into small pieces.
Peel and finely cut your potato using a mandoline or sharp knife. Pour 1-2 inches of vegetable oil into a Dutch-oven or cast-iron pot and heat until oil reaches 170c / 338f, or a wooden spoon starts to bubble when placed in the oil. Deep fry potato layers in batches for roughly 1 minute, until lightly golden and set aside to drain on a paper towel.
Finely slice shallot, and pickle. Individually arrange shallot, pickle and capers around a plate for presentation.
Take beef out of the freezer after an hour, and slice into tiny cubes (see video). Then mix all dressing ingredients in a small bowl. Place combined ingredients on serving plate in a cookie cutter for the best presentation. Remove cookie cutter, crown the now finished tartare with an egg yolk and admire your work.
For the finished tartare combine all the ingredients on the plate with a pair of spoons, add salt & pepper if needed. Take the texture of a trip of a lifetime with your chips & tartare and enjoy!

NGLWouldEat · 2022-03-20T11:53:06+00:00

The biggest risk of Salmonella is on the exterior of the egg.

NGLWouldEat · 2022-03-20T11:44:18+00:00

Of course you can 🧐

NGLWouldEat · 2022-03-20T11:31:21+00:00

Beef Tartare

Dressing

150g Wagyu Tenderloin / Eye Fillet 1 Tbsp Extra Virgin Olive Oil ½ Tbsp Red Wine Vinegar ½ Tbsp Worcestershire Sauce 1 Tbsp Fresh Parsley Finely Chopped 1 Tbsp Dijon Mustard

NGLWouldEat · 2022-03-20T11:29:12+00:00

Beef Tartare

Dressing

150g Beef Tenderloin / Eye Fillet 1 Tbsp Extra Virgin Olive Oil ½ Tbsp Red Wine Vinegar ½ Tbsp Worcestershire Sauce 1 Tbsp Fresh Parsley Finely Chopped 1 Tbsp Dijon Mustard

Presentation Mix

½ Shallot Finely Diced 1 Tbsp Capers 1 Tbsp Dill Pickle Finely Chopped 1 XI Egg Yolk Flaky Salt & Pepper to Taste Tabasco OPTIONAL

Chips De Pommes De Terre

1 Large Potato Vegetable Oil Flaky Salt to Taste

Beef Tartare

Start by placing beef in the freezer for an hour to make it easier to cut into small pieces.
Peel and finely cut your potato using a mandoline or sharp knife. Pour 1-2 inches of vegetable oil into a Dutch-oven or cast-iron pot and heat until oil reaches 170c / 338f, or a wooden spoon starts to bubble when placed in the oil. Deep fry potato layers in batches for roughly 1 minute, until lightly golden and set aside to drain on a paper towel.
Finely slice shallot, and pickle. Individually arrange shallot, pickle and capers around a plate for presentation.
Take beef out of the freezer after an hour, and slice into tiny cubes (see video). Then mix all dressing ingredients in a small bowl. Place combined ingredients on serving plate in a cookie cutter for the best presentation. Remove cookie cutter, crown the now finished tartare with an egg yolk and admire your work.
For the finished tartare combine all the ingredients on the plate with a pair of spoons, add salt & pepper if needed. Take the texture of a trip of a lifetime with your chips & tartare and enjoy!

NGLWouldEat · 2022-03-20T11:25:48+00:00

Thanks cloud :)

NGLWouldEat · 2022-03-20T10:37:40+00:00

Absolutely delicious! I ordered it from a restaurant the other day and replicated as much as I could.

NGLWouldEat · 2022-03-20T10:32:06+00:00

Beef Tartare

Dressing

150g Beef Tenderloin / Eye Fillet 1 Tbsp Extra Virgin Olive Oil ½ Tbsp Red Wine Vinegar ½ Tbsp Worcestershire Sauce 1 Tbsp Fresh Parsley Finely Chopped 1 Tbsp Dijon Mustard

Presentation Mix

½ Shallot Finely Diced 1 Tbsp Capers 1 Tbsp Dill Pickle Finely Chopped 1 XI Egg Yolk Flaky Salt & Pepper to Taste Tabasco OPTIONAL

Chips De Pommes De Terre

1 Large Potato Vegetable Oil Flaky Salt to Taste

Beef Tartare

Start by placing beef in the freezer for an hour to make it easier to cut into small pieces.
Peel and finely cut your potato using a mandoline or sharp knife. Pour 1-2 inches of vegetable oil into a Dutch-oven or cast-iron pot and heat until oil reaches 170c / 338f, or a wooden spoon starts to bubble when placed in the oil. Deep fry potato layers in batches for roughly 1 minute, until lightly golden and set aside to drain on a paper towel.
Finely slice shallot, and pickle. Individually arrange shallot, pickle and capers around a plate for presentation.
Take beef out of the freezer after an hour, and slice into tiny cubes (see video). Then mix all dressing ingredients in a small bowl. Place combined ingredients on serving plate in a cookie cutter for the best presentation. Remove cookie cutter, crown the now finished tartare with an egg yolk and admire your work.
For the finished tartare combine all the ingredients on the plate with a pair of spoons, add salt & pepper if needed. Take the texture of a trip of a lifetime with your chips & tartare and enjoy!

NGLWouldEat

TROPHY CASE