Beef Tartare Recipe
romaine, dana's caesar, bacon, breadcrumb, gorgonzola dolce
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Ingredients
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Salad Base
Dressing
Toppings
Beef Tartare
Method
Prepare Salad Base
Wash and Chop Romaine
Rinse the romaine lettuce thoroughly under cold water. Dry with a salad spinner or paper towels and chop into bite-sized pieces.
Cook Bacon
In a pan over medium heat, cook the bacon slices until crispy. Drain on paper towels and chop into small pieces.
Mix Dressing
Combine Dressing
In a small bowl, measure out 0.5 cups of Dana's Caesar dressing. Set aside for later use.
Prepare Toppings
If using fresh bread, toast and crumble the bread to create 0.5 cups of breadcrumbs. If using store-bought, measure out the breadcrumbs directly.
Crumbly Gorgonzola
Measure out 100 grams of Gorgonzola Dolce and crumble it into small pieces.
Make Beef Tartare
Prepare Beef
Finely chop 200 grams of beef tenderloin with a sharp knife, ensuring the pieces are small and uniform.
Mix Ingredients
In a mixing bowl, combine chopped beef, 1 tablespoon of capers, 1 tablespoon of Dijon mustard, 1 egg yolk, and 2 tablespoons of finely chopped shallots. Season with 0.5 tsp of salt and 0.5 tsp of black pepper.
Combine Mixture
Gently mix everything until well-combined, being careful not to overwork the beef.
Assemble the Dish
Build Your Salad
On a plate, arrange the chopped romaine lettuce as the base. Top with the cooked bacon pieces.
Add Beef Tartare
Spoon the beef tartare mixture on top of the romaine and bacon.
Finish with Toppings
Sprinkle the prepared breadcrumbs and crumbled Gorgonzola Dolce over the top. Drizzle with Dana's Caesar dressing.