Beef Tartar, Black Garlic, Jerusalem Artichoke

Name: Beef Tartar, Black Garlic, Jerusalem Artichoke
Yield: Serves 4
Ingredients: 10 g capers, chopped; 1 recipe Beef Tartar; 10 g cornichons, chopped; 2 g parsley, chopped; 2 egg yolks; Tabasco sauce; L&P Worcestershire sauce; salt; 50 g Beef Fat Mayo; 50 g Black Garlic Condiment; Pickled Shimeji Mushrooms; 1 recipe J-choke Chips; 10 g baby watercress, picked; nasturtiums

Preparation info

Serves
4

Difficulty
Easy

Appears in

Catalogued Ideas and Random Thoughts

By Stuart Ralston

Published 2023

About

We have never taken beef tartar off the menu since we opened Noto. My advice is to buy the best beef you can, ideally from a trusted local butcher — either grass-fed or organic, something with some nice marbling. I find the rump a great cut for this as it’s not too expensive.

Ingredients

1 recipe Beef Tartar
10 g capers, chopped
10 g

Edinburgh
Main course
Gluten-free

Method

Mix the beef with the capers, cornichons, parsley, egg yolks, Tabasco and L&P. Check seasoning and adjust to taste.

Spoon the beef tartar mix neatly onto each plate. Top with dots of beef fat mayo and black garlic condiment. Add a few pickled shimeji mushrooms and J-choke chips, then finish with baby watercress and nasturtiums.