Kimchi Beef Tartare

Want a refresher on how to make this?

---

Makes 18-20 | Prep: 20 min | Bake: 20 min | Oven: 400°

INGREDIENTS

• 8 oz prime beef filet

• 1 small shallot, diced finely

• 3 tablespoons chopped kimchi

• 2 tablespoons chopped cornichon

• 1 tablespoon dijon mustard

• 1 teaspoon fish sauce

• 1 teaspoon fresh grated ginger

• ½ teaspoon gochugaru (korean chili flake)

• Salt and fresh cracked black pepper to taste

• Egg yolk, microgreens, crispy shallot, finishing salt, and griddled baguette to serve

INSTRUCTIONS

Prepare your beef

Clean any fat and/or silver skin off the filet, then place it into the freezer for about 20 minutes. Once it’s well chilled it will be much easier to cut into perfectly even pieces.

Cut the beef into small cubes, about 1/8 of an inch, then place into a medium bowl and keep it in the fridge.

Mix your tartare

In a medium bowl, mix together the diced shallot, chopped kimchi and cornichon with a spoon. Add the dijon, fish sauce, grated ginger, and Korean chili flakes, then add in the chilled, diced beef. Stir well and check for seasonings. Adjust to your liking with salt and fresh cracked black pepper.

Serve the tartare

The tartare should be mixed and served immediately. To do so, use a ring cutter or metal mold placed on top of a plate and pack all the tartare evenly inside.

Place an egg yolk on top, then sprinkle everything with the crispy shallots and flakey salt. Finish by garnishing with micro greens or arugula and serve it with plenty of warm grilled bread.

Pro tip: If you want to prepare this in advance, just mix everything except the beef together up to a day ahead. Right before you want to serve, mix the cubed beef into the kimchi mixture and serve.