Beef Tartare Recipe

Prepare the Beef Tartare

Finely dice the beef tenderloin into small cubes. Place it in a mixing bowl.

Season the Beef

Add the capers, Dijon mustard, olive oil, and black pepper to the beef. Mix well to combine all ingredients.

Prepare the Smoked Cured Egg Yolk

In a small bowl, mix the egg yolks with smoked salt and let them cure in the refrigerator for at least 30 minutes.

Make Brown Butter Espuma

In a saucepan, melt the unsalted butter over medium heat until it turns brown and has a nutty aroma. Remove from heat and let cool slightly.

Blend the Brown Butter

Transfer the brown butter to a blender and blend until frothy. Add a pinch of salt and set aside.

Prepare the Parsnip Chips

Peel the parsnips and slice them thinly using a mandoline. Pat them dry with a paper towel.

Fry the Parsnip Chips

Heat oil in a frying pan over medium heat. Fry the parsnip slices until golden brown and crispy. Drain on paper towels and season with salt.

Plate the Dish

To serve, place a mound of beef tartare on a plate, top with smoked cured egg yolk, and drizzle with brown butter espuma. Arrange the parsnip chips around the tartare.

Garnish

Sprinkle freshly chopped chives on top of the dish for garnish.