Beef tartare with crispy beef puffs
If you love prawn crackers and pork crackling you will love the addition of puffed beef tendon crisps with the steak tartare.
Beef tartare with crispy beef puffs
Johnny Austin
4-6
24 hours
10 hours
French
Entree
Steak tartare can be a little confronting for some - at the end of the day it is raw beef!
As a beef connoisseur (lol) I would give any beef dish a crack and tartare is no exception. The key with steak tartare to ensure it is safely eaten is to buy your beef from a reputable butcher and let them know what you will be making with it. In addition, ensure your cutting surface and any utensils that will come into contact with the beef are sanitized.
Now I add puffed beef crisp to add a banging textural element to the dish. Perfect for copping up all that beef!
Ingredients
blank
1kg raw beef tendons (this will have heaps leftover for snacks)
5 dried bay leaves
1 tbsp vinegar
10 cloves
1 tsp black peppercorns
Chicken & Chips BBQ rub for seasoning
blank
400gm beef eye fillet
4 cornichons or small sweet gherkins finely diced
2 tbsp capers
1 eschalot finely diced
¼ cup kewpie mayo
6 drops of tabasco sauce
1 tsp washyasister sauce aka worcestershire sauce
3 quail eggs
3 anchovy fillets diced
Directions
blank
Wash the tendons thoroughly, then place into a largo pot with enough cold water to cover the tendons by 3-5cm. Add the remaining ingredients except the seasoning and place the lid on.
Turn the heat on low and lightly simmer for approximately 6-8 hours or until you can push a metal skewer through all parts of the tendon with almost zero resistance. This should feel like a knife through warm butter
Once cooked, remove the tendons, drain well, dry and remove any excess meat or impurities off the tendon. Place into a terrine mould, or a small baking dish with plenty of weight on the top. I used the bottom half of my mandolin with cans on top. Then place into the fridge overnight.
Now remove the tendons from the mould and it should resemble braun or preformed deli meat. Slice into very thins strips approximately 2-3mm in thickness
Lightly oil wire racks and place the sliced tendons on it and place into your oven at 50-60C to dehydrate them. Or bang them into a dehydrator until hard and brittle. They should resemble the raw version of prawn crackers
Now preheat your oil to 190C and cook the tendon slices in batches. Have a spare wire rack ready to place the cooked puffed beef on to drain. Have a set of metal tongs handy to push the tendon back into the oil as it puffs up. Now season with chicken & chips BBQ rub or sea salt and smoked paprika.
blank
Slice your chilled beef eye fillet into small dices approximately 0.5cm in diameter
In a bowl mix the remaining ingredients except the quail eggs.
I add approximately ½ the mayo at a time until i get the consistency i’m looking for. Add ½ then taste test with a clean spoon and add more if you like
for serving, separate the egg white from the yolk and place the quail yolks on top, that can be mixed in.
1 comment
This is the best tartare recipe I have tried!! The puffed beef tendons make all the difference