Beef Tartare

By Dan Studwell

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Servings 2 servings

Ingredients

5 ounces top round grass-fed beef
2 tablespoons finely chopped red onion
2 –3 teaspoons chopped capers
2 tablespoons olive oil
4 teaspoons finely chopped cornichons
2 tablespoons finely diced daikon radish
2 tablespoons grated Parmesan or Manchego cheese
½ teaspoon salt or more to taste (I use Maldon)
Juice of ¼–½ a lemon
Black pepper to taste
Pinch of chili flakes
4 tablespoons chopped parsley

For serving

Toasted bread or crackers
Daikon radish for garnish
Optional garnish: Horseradish, trout roe

Instructions

It’s easiest to cut the meat when it’s very cold. Some people like to even put it in the freezer for 20 minutes or so. Using your sharpest knife, slice the meat into ⅛- to ¼-inch slices. Slice it again into strips ¼-inch wide, then dice those strips up. (No need to be too precise. It’s nice to have some texture here.) Once the meat is all diced up, put it in a bowl and back into the fridge to keep cold.
Prep and combine the remaining ingredients.
Remove the beef from the fridge and combine everything together in a bowl and mix.
Prepare bread by toasting it either in a pan with olive oil or butter or on a grill. Let cool. Cut some radish as thin as you can with a knife or mandolin.
Arrange the tartare on a plate. Top with radish and optional horseradish and trout roe. Drizzle a little extra virgin olive oil on top and serve with bread or crackers. Or enjoy it however you desire. Salt and vinegar chips work, too.

Notes

PHILIPPE JEANJEAN’S SUGGESTED WINE PAIRING

This dish is fun, so the best pairing will be a light and low tannins red wine, and there is a wide choice: either a classic Gamay from Beaujolais, a grenache from Rioja, or a Barbera from Piemonte. And if you feel adventurous, try a low tannins Bobal from southern Spain or a Dolcetto from Piemonte in Italy.