Beef Tartare with Romesco & Crumbled Goat Cheese
Ingredients
Romesco Sauce
- 1 sautéed red bell pepper
- 3 ripe tomatoes, roasted
- 1/4 cup blanched almonds
- 2 garlic cloves, roasted
- 2 Tbsp sherry vinegar
- 1 tsp paprika
- 1/2 cup olive oil
- Salt and pepper to taste
Beef Tartare
- 80g beef fillet
- 1 small shallot, finely chopped
- 1 tsp whole pearl mustard
- 1 Tbsp Romesco sauce
- 1 Tbsp Olive oil
- Salt and pepper to taste
- Chopped parsley
- Picked parsley
Toasted Almonds
- 1/4 cup sliced almonds
Method
Romesco Sauce
- In a food processor, combine the roasted red peppers, roasted tomatoes, almonds, and roasted garlic.
- Pulse until finely ground.
- Add the sherry vinegar and paprika, and blend until smooth.
- Season with salt and pepper to taste.
- Transfer to a bowl and set aside.
Beef Tartare
- Place the finely diced beef in a bowl.
- Add the chopped shallot, whole pearl mustard, and romesco.
- Mix gently but thoroughly to combine all ingredients.
- Season with salt and pepper to taste.
- Cover and refrigerate until ready to serve.
Toasted Almonds
- Preheat a dry skillet over medium heat.
- Add the sliced almonds and toast, stirring frequently, until they are golden brown and fragrant.
- Remove from the skillet and let cool.
Assembling Beef Tartare with Romesco & Crumbled Goat Cheese
- Heat a saucepan to medium heat.
- Add sliced almonds and lightly toast.
- Remove from saucepan and allow to cool.
- Roughly chop tomatoes and red bell peppers.
- Place in the saucepan and sauté until soft.
- Add saucepan ingredients to a blender.
- Add vinegar, almonds, paprika, salt, and pepper.
- Blend and allow to cool.
- Dice beef fillet.
- Dice shallot.
- Chop parsley.
- Add all ingredients to a mixing bowl and stir together until well combined.
- Plate in your chosen dish.
- Crumble goat cheese over the top and garnish with picked parsley.
