Asian Inspired Grassfed Beef Tartare With Frothed Egg | Aussie Beef & Lamb | Food Service | North Am

Ingredients

• For the pickled shimeji mushrooms:
• 2 tablespoons vegetable oil
• 1 pound shimeji mushrooms, tops only
• 1/4 cup rice vinegar
• 3 tablespoons dashi
• 1 tablespoon red mustard seeds
• 1 dried whole red chile pepper
• 2 tablespoons finely chopped green shiso leaves
• 1 large seedless cucumber, brunoised
• For the melted leeks:
• 1/4 cup extra virgin olive oil
• 2 tablespoons butter
• 1 pound leeks, white and green parts only, halved lengthwise, thinly sliced
• 1 teaspoon kosher salt
• For the sour cherry reduction:
• 2 cups sour cherry juice
• For the frothed egg:
• 4 extra large pasteurized egg yolks
• 1 tablespoon lemon juice
• 5 ounces unsalted butter melted
• For the crostini:
• 1/2 cup extra virgin olive oil
• 2 french baguettes, cut into 72 1/2-inch slices
• For the beef tartare:
• 3 pounds trimmed Australian Beef Tenderloin, finely chopped, chilled
• 1/4 cup gochujang
• 2 tablespoons lemon juice
• 1 tablespoon kosher salt
• 1-1/2 teaspoons ground black pepper
• 2 cups loosely packed Italian parsley leaves