Beef and Beet Tartare

Turnips, Shallots, Sherry Vinegar, Fresh Herbs, Greek Yogurt, Pea Tendrils, Grilled Sourdough

Chef Brian Paszko of Chef's Table at Little Dipper Farm | Brooklyn, CT

“The Sherry Vinegar from Spain in this dish is very important. The dish needs acid, but not a high astringent acid like a lemon or lime. Sherry Vinegar from Spain will reserve those acid notes to the back of the palate when tasting the completed dish. With the acid notes coming from the yogurt and Sherry Vinegar there is a balance with the fat of the olive oil and the high iron content of the grassy beef and roasted beet.” - Chef Brian Paszko

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Adapted by StarChefs | january 2023

INGREDIENTS:

Roasted Beets:
1 medium red beet 
1 tablespoon extra virgin olive oil
1 tablespoon thyme 
Salt
Black Pepper
1 tablespoon diced turnips

Beef-Beet Tartare:
1 pound grass-fed extra lean beef, finely diced
1 tablespoon parsley leaves, finely chopped
1 tablespoon chervil leaves, finely chopped
1 teaspoon tarragon leaves, finely chopped
½ tablespoon chives, finely chopped
1 tablespoon diced shallots
1 teaspoon diced garlic
3 tablespoons extra virgin olive oil
2 tablespoons Sherry Vinegar from Spain
1 tablespoon ground dry juniper
Salt
Black Pepper

To Assemble and Serve:
2 tablespoons greek yogurt
4 pea tendrils 
1 slice grilled sourdough, halved

METHOD:

For the Roasted Beets:
Heat oven to 350°F. In a bowl, combine beets, oil, and thyme. Toss to coat. Season with salt and pepper. Wrap beets in aluminum foil and bake for 90 minutes, or until fork tender. Peel beets and let cool. In a bowl, add raw turnips. Set aside. When beets are cooled, finely dice and transfer to the bowl with turnips. Set aside.

For the Beef-Beet Tartare:
Add diced beef, chopped herbs, shallots, garlic, oil, vinegar, and juniper to the Roasted Beets. Mix to combine. Season with salt and pepper. Cover with plastic wrap and refrigerate.  

To Assemble and Serve:
Spread yogurt on the bottom of a serving plate. Add a small heap of Beef-Beet Tartare in the center of the plate. Garnish with pea tendrils and serve with a slice of grilled sourdough.

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