Tartare of dry aged Irish beef prime fillet with pickled radish, wasabi and quinoa
Vibrant in both colour and taste, Adam BennettÄôs tartare recipe has a Japanese twist with fiery wasabi and pickled radish, while fried quinoa adds a little cru
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Ingredients
- 350 g trimmed fillet of Irish prime beef (dry aged 28 days)
- sea salt and freshly-ground black pepper, to taste
- 2 small shallots, peeled
- 20 horseradish shoots, washed
- wasabi paste, to taste
- 1 mooli, peeled
- 150 g sugar
- 150 ml white wine vinegar
- 100 ml water
- 50 ml beetroot juice
- 125 g mayonnaise
- 25 g black quinoa
- 200 ml grapeseed oil
- 6 red radishes, washed and thinly sliced
- olive oil
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