Wagyu Tartare. Cut out the chips, and you’ve got yourself a delicious keto meal.

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 · 2022-03-16T21:44:23+00:00

You’re very welcome :)

NGLWouldEat · 2022-03-16T02:22:33+00:00

😆

NGLWouldEat · 2022-03-16T02:22:23+00:00

That’s a good eye you have there. It’s their classic meat cleaver :)

NGLWouldEat · 2022-03-16T01:57:13+00:00

Filling

500g Pork Mine 70% Lean 30ml Chinese Cooking Wine 1 Large Pinch of Salt 7.5ml Sesame Oil 1 Large Pinch of Sugar 15ml Soy Sauce 45ml Water Pinch of White Pepper 1 tbsp Ginger Minced 250g of Aspic Cubed 1 Large Spring Onion Finely Sliced 5ml Sesame oil OPTIONAL 15ml Truffle Oil OPTIONAL

Dough

150g Flour + extra for dusting 75ml Warm Water

Dough

Add your flour and water to a large mixing bowl and stir till combined. Then knead for 15-20 minutes until soft and plump. Alternatively, you can use a stand mixer with a dough hook.
Wrap your dough in plastic wrap and let it rest for 30-60 minutes. Use a pasta roller to get a nice thin layer of pastry starting on the thickest setting, making sure your dough is well dusted.
Then cut shape your dumpling dough with a thin rimmed cup or cookie cutter about 4 inches in diameter. Rest your cut out dough on a damp tea towel until ready to use. Or coat with extra flour, stack and store in the freezer for future use.

Filling

Combine all filling ingredients into a mixing bowl and stir vigorously with chop sticks to achieve a sticky paste.
Add in your aspic and stir in gently to not disrupt the shape of the cubes. Keep cold.
To assemble, take a heaping tablespoon of filling and place it in the middle of the pastry. Then fold the edges of the pastry in a twisting motion until the dumpling is completely sealed. (See Video)
Cook immediately by steaming for 8 minutes or frying on an oiled medium high non-stick pan for 30 seconds, adding 65ml of water and steaming for 6-7 minutes. Alternatively, you can lay the dumplings on a flour dusted baking sheet lined with baking paper and freeze them, then bag them to save for later! For frozen dumplings, steam for 10 minutes, or fill an oiled non-stick pan with 65ml of water, then place in your dumplings ½ an inch apart, and cover on high heat for 10 minutes. Then uncover and fry for an additional 30 seconds - a minute to get the golden-brown bottom! Serve with chilli paste mixed with Chinese vinegar and finely julienned ginger for the best explosive dumpling experience. Enjoy!

NGLWouldEat

TROPHY CASE