Beef tartare with kimchi
8 servings
40 minutes
Beef tenderloin for tartare should be chosen very carefully - it should be fresh. Tartare left over from the holiday can be fried as a burger or in the form of meatballs.
1
Clean the beef from membranes, cut into thin slices, and then chop finely with a sharp knife. Finely chop the shallots and dice the red bell pepper into cubes of about 2-3 mm. Chop the cilantro, parsley, and green onions finely.
- Beef fillet: 1 kg
- Shallot: 100 g
- Sweet pepper (capsicum): 2 pieces
- Cilantro: 30 g
- Parsley: 20 g
- Chives: 20 g
2
In a mixer, combine five egg yolks with fish sauce and kimchi seasoning. Gradually pour in olive oil in a thin stream to turn it into a thick sauce — slightly thinner than mayonnaise.
- Chicken egg: 5 piece
- Fish sauce: 5 ml
- Kimchi sauce: 50 g
- Olive oil: 200 ml
3
Add sesame oil, zest, and juice of half an orange to the sauce, and mix the meat with the sauce, herbs, shallots, and sweet pepper. Salt if needed: the kimchi seasoning and fish sauce have enough salt — additional may not be necessary.
- Toasted sesame oil: 50 ml
- Oranges: 0.5 piece
- Beef fillet: 1 kg
- Cilantro: 30 g
- Shallot: 100 g
- Sweet pepper (capsicum): 2 pieces
4
Serve with toasted bread and baked potatoes.