Beef tartare, tomatillo & jalapeño

Beef tartare, tomatillo & jalapeño

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

Ingredients

Quantity Ingredient
150g good quality beef fillet
1 shallot
3 cornichons
1 long red chilli
1 jalapeno chilli
1 tomatillo, dry roasted
1 garlic clove, sliced wafer thin and sautéd in olive oil until crispy
1 teaspoon olive oil
1 tablespoon red wine vinegar
sea salt
freshly ground black pepper
1 teaspoon dijon mustard
2 tablespoons extra-virgin olive oil
4 tostada
4 quail egg yolks
4 tablespoons finely chopped coriander, to garnish
thinly sliced radishes, to garnish
1 tablespoon Breddos hot sauce, to taste
edible flowers, to garnish

Method

  1. Put the beef fillet into the freezer to firm up for 30 minutes. Very finely dice the shallot and leave to soak in a bowl of cold water while the beef is in the freezer.
  2. Finely dice the cornichons, red chilli, jalapeño, and finely chop the tomatillo and crispy garlic and put them into a bowl with the drained shallots. Slice the beef fillet and cut into 5mm cubes, add to the bowl with the teaspoon of the olive oil and mix together.
  3. Add the red wine vinegar, a pinch of salt, and a bigger pinch of pepper, the mustard and extra-virgin olive oil and mix. Place a tostada on each plate and add a spoonful of tartare mix. Spread out to cover the surface. Place a raw egg yolk in the middle and sprinkle with salt and pepper.
  4. Garnish with coriander, radish slices and breddos hot sauce, and finish with edible flowers, if using.
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