Beef Tartare
Dijon Mustard, Red Onion, Chile Emulsion, Salsa Verde, Capers, Quail Egg, Gouda, Grilled Ciabatta
Chef Pete Coenen of Cherry Circle Room | Chicago
Rising Star Sommelier Andrew Algren pairs the tartare with Domaine Chignard’s 2014 “Beauvernay” Gamay, grown in its vineyards in Juliénas. It’s delicate like a Burgundy, but also has some brambly qualities of the Northern Rhône. The salsa verde has some heat, which plays up spice notes in the wine. The fruits counters the nutty, salty notes of the gouda and amplifies the beefs. The pairing is as much about texture as anything else.
Adapted by StarChefs | MONTH YEAR
INGREDIENTS
Chile Emulsion:
(Yield: 1½ gallons)
Olive oil
1.2 kilograms white onion, cut into ½-inch rings
72 grams garlic clove
400 grams guajillo chiles, toasted, seeds and stems removed
400 grams dried black mission figs
212 grams honey
1 gallon chicken stock
Salt
Salsa Verde:
(Yield: 1 serving)
30 grams finely chopped parsley
20 grams finely chopped cilantro
15 grams minced red Fresno chile
5 grams minced garlic
2 grams minced anchovy
100 grams lemon juice
30 grams olive oil
Salt
Cracked black pepper
To Assemble and Serve:
(Yield: 1 serving)
3 ounces small diced beef tenderloin
2 grams Dijon mustard
5 grams finely chopped capers
5 grams red onion brunoise
1 pinch minced chives
4 grams extra virgin olive oil
Salt
1 quail egg
10 grams microplaned L’Amuse Gouda
Grilled ciabatta
METHOD
For the Chile Emulsion:
Prepare and heat grill to 350ºF. Brush onion and garlic with oil and grill until charred. Transfer charred vegetable to a pot with chiles, figs, honey, and stock. Simmer 20 minutes. Transfer to a Vitamix blender and purée. Pass through a chinois, season with salt, and cool.
For the Salsa Verde:
In a bowl, combine all ingredients. Taste and season with salt and pepper.
To Assemble and Serve:
In a small mixing bowl, combine beef, Dijon, capers, onion, chives, oil, and 10 grams Chile Emulsion. Season with salt. Onto the center of a serving plate, place a 3-inch ring mold and fill with tartare, pushing down on all sides with a spoon to make the surface flat. Using the spoon, spread a thin layer of Salsa Verde of top of tartare. Cut the top off of the quail egg and set on one side of tartare. Place the shaved gouda on the opposite side, with some of the shavings falling off the tartare onto the plate. Tableside, pour the quail egg onto tartare. Mix to combine the tartare, cheese, salsa, and egg. Serve with ciabatta.
