Beef tartare passion Hawaiian Pepper Smoked Pineapple

Beef tartare passion Hawaiian Pepper Smoked Pineapple

Beef tartare Akaka Falls Farm style

280g tenderloin fillet steak

30g capers, finely chopped
25g cornichons
20g Passion Fruit Hawaiian Pepper Smoked Pineapple Preserve
Half a shallot
1 egg yolk
15g Dijon mustard
2g English mustard
35g ketchup
7Tml olive oil

Handful of parsley, finely chopped
Handful of chives, finely chopped
Splash of Worcestershire sauce
Splash of tabasco

Splash of brandy

Pinch ground black pepper
Pinch sea salt
Bronze fennel
Nasturtium leaves
Gherkin slices

Dice the tenderloin. Mix together all of the ingredients to make the sauce in a bowl, season to taste. Mix the sauce and diced meat together.

Place a 100mm square cutter on each plate and transfer the tartare into the ring, pressing down to create a flat surface with the back of a spoon. Gently remove the cutter. Serve with some hand cut French fries and salad.

Charbel Aoun

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin,Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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