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Beef Tartare With Salsa Verde

Salsa Verde

  • 15g chives, finely chopped
  • 15g parsley, finely chopped
  • 25g basil, finely chopped
  • 15g cilantro, finely chopped
  • 10g garlic, minced
  • 1 anchovy filet, minced
  • 2 small red chilli, minced
  • 25g green onion, minced
  • salt and pepper, lemon juice
  • olive oil to cover

Beef Tartare

  • 85g diced fresh tenderloin or sirloin
  • 15g shallots, brunoise
  • 1 Tbsp Koslik’s triple crunch mustard
  • 1 Tbsp housemade mayonnaise
  • 1 tsp sherry vinegar
  • olive oil, salt and pepper
  • 2 Tbsp salsa verde
  • grated fresh horseradish to garnish
  • 1 quail egg, yolk only

Salsa Verde:

  1. Combine all together and season well
  2. Add lemon juice to finish.

Beef Tartare:

  1. Finely dice beef and mix in shallots, mustard, mayonnaise, olive oil, salt, pepper and sherry vinegar.
  2. Place in a chilled presentation bowl, garnish with salsa verde, fresh horseradish and quail egg.

Serve with pickled vegetables and warm grilled breads.

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