Beef tartare with pickled beech mushrooms
This is a very old, classic dish. Tell your butcher that you are making steak tartare – you need the highest quality beef for this dish. It needs to be as fresh as possible and it needs to be eaten that day. Dry-aged beef is best. Wash the beef well before chopping.
Serves 4 as starter, 2 as main
- 350g beef fillet
- 4 quail egg yolks
- 4 teaspoons Dijon mustard
- 4 teaspoons minced shallots
- 4 teaspoons minced gherkin
- 4 teaspoons capers
- 4 teaspoons chives
- 4 teaspoons parsley
- Sea salt
- Cayenne pepper
For the pickled beech mushrooms
- 200g beech mushrooms
- 100g brown sugar
- 200ml white wine vinegar or white balsamic vinegar
- 2 juniper berries
- 1 teaspoon mustard seeds
- ¼ lemon rind
The pickled mushrooms can be made in advance and last up to a month. Alternatively, serve with piccalilli or horseradish.
- To make the pickled mushrooms, wash the mushrooms, being careful not to remove the head/tip and place in a sterilised jar. Place all the other ingredients in a pan and bring to the boil. Allow to simmer for five minutes and then pour over the mushrooms. Seal, allow to cool and refrigerate for 16-24 hours.
- Using a sharp knife, chop the meat on a clean board into very small dice. Try to get it as fine as you can. Place all the meat in a clean bowl.
- Crack the eggs and reserve the four yolks – you don’t need the whites for this recipe.
- Mix the rest of the ingredients together. If you have a blender, avoid all the chopping and mincing and simply add all the ingredients to a blender and use the pulse setting.
- To finish, carefully mix the blended ingredients with the chopped beef, divide between four moulds or cookie cutters, setting each on a plate. Place one yolk on top of each mould, garnish with the mushrooms and serve.
Recipe Series: Beef it up
We Irish sure do like our beef, which is why we teamed up with executive head chef Ryan Stringer of Ely to share some of their most-loved beef recipes covering everything from the ‘perfect’ steak to a slow-cooked pie or a sophisticated Carpaccio
Recipes in this series: