Beef Tartare

Name: Beef Tartare
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Makes 2
Cuisine: New Nordic
Ingredients: 50 g Pickled Beetroot; 100 g mayonnaise; 12 wood sorrel sprigs (or microherbs); 1 tbsp wholegrain mustard; 1 white onion, cut into 2cm slices; Oil, for deep-frying; 2 egg yolks; 150 g beef rump, trimmed and cut into small dice; 2 slices of wholegrain bread; 200 ml dark beer; 50 g (1/3 cup) plain flour, plus extra for dusting

With Fried Onion Rings

Preparation info

Makes
2

Difficulty
Easy
Ready in
40 min

Appears in

Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

About

Restaurant Øl & Brød by Mikkeller head chef Ben Coughlan combines traditional Danish beef tartare and an egg yolk on rye bread for a modern take on smørresbrød. He finishes it with beer-battered onion rings. Perfect.

Ingredients

150 g beef rump, trimmed and cut into small dice
1 tbsp wholegrain mustard
100

Europe
Denmark
Main course
Copenhagen
Nordic

Method

Season the beef with salt, pepper, mustard and a drizzle of olive oil. Rest for 10 minutes, then taste and adjust the seasoning, if necessary. Mix the mayonnaise with lots of pepper, then place in a piping bag.

For the onion rings, pour the beer into a bowl, then add the flour a little at a time until thick. Dust the onion rings with flour. Preheat enoug