Beef Tartare Recipe with Pickled Radish and Wasabi
Juicy beef fillet is paired with fiery wasabi in this vibrant beef tartare recipe by Adam Bennett.
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Cooking tools:
- Pan
- Freezer
- Saucepan
- Slotted spoon
- Iced water bowl
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Fine-mesh sieve
- Paper towel
- Baking sheet
- Parchment paper
- Ring mold
- Spatula
- Squeezy bottle
- Whisk
- Plate
- Stove
- Refrigerator
- Oven mitt
- Kitchen towel
Ingredients
- 350g of beef fillet, trimmed (dry aged 28 days)
- 2 small shallots, peeled
- 20 horseradish shoots, washed
- wasabi paste to taste
- sea salt to taste
- black pepper to taste
- 1 mooli, peeled
- 150g of sugar
- 150g of white wine vinegar
- 100g of water
- 50g of beetroot juice
- 125g of mayonnaise
- 25g of black quinoa
- 200ml of grapeseed oil
- salt
- 6 red radishes, washed and thinly sliced
- olive oil
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