Beef Tartare

DemKota Ranch Beef, Cockles, Lovage Aïoli, Charred Kale

Chef John Denison of St. Jack | Portland, OR
Yield: 1 serving

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Adapted by StarChefs | July 2023

INGREDIENTS

Lovage Aïoli:
3 egg yolks
½ cup lemon juice
1 tablespoon Dijon mustard
Lovage oil
Salt

Cockles:
¼ cup vermouth
¼ cup white wine
5 capers
Brunoise shallots
6 cockles, shucked

Charred Kale:
1 bunch green kale
Butter
Lemon juice
Salt

To Assemble and Serve:
100 grams DemKota Ranch Beef top sirloin, diced into ¼-inch pieces
Lemon juice
Olive oil
Salt
Ground black pepper

METHOD

For Lovage Aïoli:
In a mixing bowl, whisk together egg yolks, lemon, and mustard. Using an immersion blender, slowly stream in lovage oil and blend until emulsified. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.

For the Cockles:
In a saucepan over medium heat, add vermouth and wine. Reduce liquid by twenty-five percent. Stir in capers and a pinch of shallots. Remove from heat and let cool. Add cockles and set aside.

For the Charred Kale:
Prepare and heat a grill. On a work surface, brush kale with butter. Grill kale until lightly charred on all sides. Season with lemon and salt. Set aside.

To Assemble and Serve:
Place a dollop of Lovage Aïoli on a serving plate. Strain Cockles mixture, reserving solids and liquids separately. In a small bowl, mix to combine diced beef and Cockles. Season with a splash of lemon juice, oil, and reserved Cockles marinating liquid. Taste and adjust seasoning with salt and pepper. Place beef mixture in a small pile next to the Lovage Aïoli. Cover with Charred Kale.

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