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Beef thai tartare, arugula lemon vinegar

Mains, Beef

Boston AAA beef cut with a knife and seasoned with lemongrass, red curry and toasted sesame oil. Served with a small salad of arugula seasoned with a lemon vinaigrette vinegar.


Recipe for 4 persons

For the tartare

480 Gr
Boston cut beef
0.50 Unit(s)
30 Ml
Japanese pickled ginger
2 Unit(s)
8 Sprig(s)
Fresh cilantro
1 Unit(s)
Green onion
1 Tbsp
Red cari paste
1 Unit(s)
1 Tsp
Roasted sesame oil
30 Ml
Olive oil
15 Ml
Fish sauce nuoc-mâm

For the arugula salad

4 Handful(s)
Arugula salad
15 Ml
Lemon vinegar
5 Ml
Dijon mustard
30 Ml
Olive oil
50 Gr
Parmigiano reggiano

For the croutons

0.50 Unit(s)
  • Olive oil
  • Salt and pepper

Preparation time: 30.00 min

Preheat your four at 400.00 °F

  • General preparation
    Finely chop the lemongrass and mix with mortar. Chop the French shallot, green onions and cilantro. Chop the pickled ginger. Squeeze the lime juice. Cut the beef into very small cubes knife.
  • Preparation for the croutons
    Slice the baguette at an angle to get your croutons. Place them on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for about 7 minutes until crisp.
  • Preparation for the tartare
    In a large bowl, combine beef, green onion, French shallots, pickled ginger, cilantro and a drizzle of olive oil to bind the whole. Mix well. In a bowl mix the curry paste, lime juice, fish sauce, lemon and roasted sesame oil. Season tartare to taste.
  • Preparation for the salad
    Mix vinegar with lemon Dijon mustard with a small whisk. Then mix the olive oil little. Salt and pepper. Season the vinaigrette rocket at the last moment.
  • To serve
    Arrange the rocket and then use a cookie cutter to submit your beautifully beef tartare. Accompany your tartare baguette croutons.
Boston cut is ideal for a tartare: inexpensive, very tasty and very tender when served raw or very ligthly cooked. Tell your butcher that you intend to make a tartare and he will suggest you a very fresh piece.

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