Gareth Smith's beef tartare recipe uses gorgeous Irish ingredients.
"As this beef is being served raw, please buy from a reputable source and I would be looking for a 21-day aged fillet. It’s the sweet spot for serving raw – nice and dry but not too high in flavour. You can mess with this recipe – my guilty pleasure is mixing in a spoon of tomato pesto through the mix for an extra layer of flavour, though I’m sure I’d be hung from the Louvre in France for doing so." – Gareth Smith
Yield: Serves 4
- 350g fillet of beef in one piece
- 2 large free-range egg yolks
- 1 tablespoon Dijon mustard
- 4 tablespoons extra virgin olive oil or a good rapeseed oil
- 1 teaspoon Worcestershire sauce
- A few drops Tabasco, to taste
- 10 capers, finely chopped
- 2 shallots, very finely diced
- 1 tablespoon finely chopped flat leaf parsley
- 1 anchovy fillet, finely chopped, optional
- 5g good quality sea salt
- 10-12 thin slices of potato bread or corn bread
- 1 handful lambs lettuce, to garnish
- Use a very, very sharp knife and slice the beef into very thin slithers around 3mm x 1mm and set aside.
- In a bowl put the yolks and mustard, quickly whisk whilst adding the olive oil in a thin drizzle, then add the Worcestershire and Tabasco to make a dressing. Into this dressing, fold in the beef, capers, shallots, parsley and anchovies (if using).
- Fry the potato bread slices in a frying pan very briefly and dredge onto kitchen paper.
- To serve, put the tartare mix on a plate – you can use a dariole ring to make it look pretty. Never serve the tartare fridge cold – fillet isn’t the tastiest of beef so give it a helping hand by serving at room temperature.
TIP: Use an old-school butcher. We use the Village Butcher Ranelagh – somebody who has been in the craft for a very long time and will understand what the meat is for and will give you the best cut.