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Recipes
September 2013

Beef Tartare

By Rachel YangPhotography by We Are The Rhoads

4.0

(2)

Image may contain Plant Food Produce and Vegetable

Yes, there are a few recipes within this recipe. But they're simple enough and can be prepared ahead of time, which makes putting the dish together a (relative) breeze.

Recipe information

  • Yield

    6 Servings

Ingredients

Pickled Asian Pear

1

cup unseasoned rice vinegar

½

cup sugar

2

tsp. brown mustard seeds

2

tsp. yellow mustard seeds

1

Asian pear, unpeeled, cut into ¼” cubes

Soy Dressing

1

garlic clove, finely grated

⅓

cup reduced-sodium soy sauce

1

Tbsp. sugar

1

tsp. mustard powder, preferably Chinese hot

1

tsp. grated peeled ginger

1

tsp. gochugaru (coarse Korean red pepper powder) or ¼ tsp. crushed red pepper flakes

Spicy Aioli

2

large egg yolks

2

tsp. (or more) unseasoned rice vinegar

1

tsp. gochugaru (coarse Korean red pepper powder) or ¼ tsp. crushed red pepper flakes

½

tsp. mustard powder, preferably Chinese hot

Kosher salt

⅓

cup vegetable oil

2

tsp. mentaiko (marinated cod or pollock roe; optional)

Watercress Salad and Assembly

⅓

cup pine nuts

1

lb. trimmed beef eye round

2

scallions, thinly sliced

1

bunch watercress, tough stems trimmed

1

Tbsp. vegetable oil

2

tsp. Sherry vinegar or red wine vinegar

Kosher salt and freshly ground black pepper

Need to make a substitution?

Preparation

  1. ingredient info:

    Step 1

    Mentaiko can be found at some Asian markets.

  2. Pickled Asian Pear

    Step 2

    Bring vinegar, sugar, mustard seeds, and ½ cup water to a boil in a small saucepan, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until mustard seeds are soft, 25–35 minutes. Let cool.

    Step 3

    Mix pear into mustard seed mixture. Let sit at least 30 minutes.

    Step 4

    DO AHEAD: Pear and mustard seeds can be pickled 1 day ahead. Cover and chill.

  3. Soy Dressing

    Step 5

    Whisk garlic, soy sauce, sugar, mustard powder, ginger, and gochugaru in a large bowl.

    Step 6

    DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.

  4. Spicy Aioli

    Step 7

    Whisk egg yolks, vinegar, gochugaru, mustard powder, and a pinch of salt in a medium bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until aioli is thickened and emulsified. Gently mix in roe, if using; season with salt and more vinegar, if desired.

    Step 8

    DO AHEAD: Aioli can be made 1 day ahead. Cover and chill.

  5. Watercress Salad and Assembly

    Step 9

    Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 5–8 minutes. Let cool; set aside.

    Step 10

    Trim all connective tissue from beef and discard; cut meat into ¼" cubes. Place meat in a medium bowl and press plastic wrap directly onto surface of meat; chill until ready to serve.

    Step 11

    Just before serving, combine beef, pine nuts, scallions, and soy dressing in another medium bowl. Drain pickled Asian pear and gently mix into tartare. Toss watercress, oil, and vinegar in a medium bowl; season with salt and pepper.

    Step 12

    Spread spicy aioli on each plate. Top with tartare and watercress salad.

    Step 13

    DO AHEAD: Beef can be cut 2 hours ahead. Keep chilled.

Nutrition Per Serving

Calories (kcal) 390 Fat (g) 27 Saturated Fat (g) 4.5 Cholesterol (mg) 125 Carbohydrates (g) 20 Dietary Fiber (g) 1 Total Sugars (g) 14 Protein (g) 21 Sodium (mg) 520
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