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Frequently paired with
The best thing to pair and share with AZ Copper State beef tartare*
Ingredients
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Beef Tartare
Squid Ink Milkbread
Method
Beef Tartare
Prepare the Beef
Finely chop the beef tenderloin using a sharp knife. Aim for a fine mince to ensure a smooth texture.
Mix Ingredients
In a mixing bowl, combine the chopped beef, egg yolk, capers, Dijon mustard, Worcestershire sauce, shallots, salt, black pepper, parsley, and olive oil. Mix gently until well combined.
Plate the Tartare
Using a ring mold, carefully shape the beef mixture into a round patty on a plate. Ensure it is compact and even.
Squid Ink Milkbread
Activate Yeast
In a small bowl, combine lukewarm milk, water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
Make Dough
In a large mixing bowl, combine flour, salt, and squid ink. Make a well in the center and add the yeast mixture and melted butter. Mix until a dough forms.
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
First Rise
Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
Shape the Bread
Once risen, punch down the dough and shape it into a loaf or rolls. Place in a greased baking pan.
Second Rise
Cover again and let the shaped dough rise for another 30-45 minutes until puffy.
Bake
Preheat the oven to 350°F (175°C). Bake the bread for 25-30 minutes until golden brown and sounds hollow when tapped on the bottom.
Cool
Remove from oven and let cool on a wire rack before slicing.