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Let the meat air-dry in the fridge, uncovered. After one hour drying uncovered in the fridge, cut beef into strips and dice roughly.
Sollip's beef tartare
A recipe for traditional French tartare with Korean touches, including gochujang, from London's Michelin-starred Sollip restaurant. Shop-bought mayonnaise is perfectly fine to use if you don't want to make your own.
21 February, 2023
Cuisine
serves for
10
ingredients
Beef
100g/3.5oz, wagyu short-rib (or any tougher cut of good quality beef)
Gochujang paste
20g/0.7oz
Shallots
1 tbsp, finely diced
Chives
2 tbsp, diced finely
Daikon
1 tsp cured, chopped
For the mayonnaise (1 tsp)
Egg yolks
50g/1/4 cup
Dijon mustard
10g/0.35oz
Honey
20g/0.7oz
Pomace oil
400g/1.87 cups (or any rich neutral oil)
Salt
4g/0.14oz
Preparation
Step 01
Step 02
Finely chop the shallot and daikon, and slice the chives thinly to create small rounds. For the mayo, combine all the ingredients, bar the pepper and oil, and whisk until a light layer of bubbles is formed. If you have one, a hand blender will work just as well.
Step 03
Slowly pour in the oil and whisk thoroughly until all the oil is incorporated and you can’t see any on the surface of the mayo.
Step 04
Mix all together and finish with salt and pepper, best served on a sourdough cracker or oven crisped slices of bread with a dollop of caviar and/or a sprinkle of chives.
