Raw beef with fried artichoke and wasabi leaf
This is a modern take on the classic beef tartare. The fresh wasabi replicates the spice from more traditional mustard and the leaves add a nice layer of peppery freshness. If Jerusalem artichokes are not available, fried shallots or potatoes make a great crunchy replacement. The rump as it has a great flavour and is great for tartare, but feel free to use other cuts of beef such as eye fillet, so long as it's fresh and lean, with easy-to-remove fat and sinew.
Recipe by Lilly Trewartha
Serves 4
Ingredients
400g beef rump cap, fat and sinew removed, diced into 5mm pieces
80g golden shallots, peeled and very finely chopped
15ml Sherry vinegar (red wine vinegar is a good substitute)
30g Shima wasabi fresh stem, grated
Cracked black pepper
Flaked sea salt
300ml grapeseed oil
200g jerusalem artichoke
24 Shima baby wasabi leaves
200g Creme fraiche
Method
- In a large bowl combine beef with shallots, fresh wasabi and sherry vinegar. Season to taste with sea salt and freshly ground black pepper. Set aside and allow to come to room temperature, for about 30 minutes.
- While the beef is coming to room temp, preheat oil to 160’C and finely slice Jerusalem artichoke on a mandoline into 2-3mm discs.
- Fry until golden brown, stirring occasionally so they do not stick together, remove from the oil and place on a paper towel.
- To assemble, place a layer of creme fraiche evenly across 4 small plates. Arrange beef tartare on top of creme fraiche and garnish with fried artichoke crisps, baby wasabi leaves and some more freshly grated wasabi for extra kick.
