Beef tartare with port wine glaze

Step 1/4

• 40 g sugar
• ½ bay leaf
• ½ juniper berry
• ½ clove
• 100 ml Port wine
• ½ tbsp balsamic vinegar

• saucepan
• cooking spoon

Add sugar to a saucepan and let caramelize over medium-high heat. Then add bay leaf, juniper, and clove. Deglaze with port wine and balsamic vinegar, bring to a boil then reduce heat and let cook slowly until slightly thickened, approx 10 min.

Step 2/4

• 1 shallots
• 1 lemons
• 1½ tbsp capers
• vegetable oil (for frying)

• knife
• pitcher
• paring knife
• saucepan
• sieve
• plate
• paper towels

Finely mince shallots and place in a jug of water to soften the flavor. Trim ends off the lemon then slice off the peel. Use a paring knife to cut into segments. Drain capers. Heat vegetable oil in a saucepan until approx 3 cm/ 1 in deep and heat on medium-high. Add half of the drained capers to heated oil, removing them once they opened up, approx 1 – 2 min. Drain on a paper-towel-lined plate.

Step 3/4

• 7½ g tarragon
• 300 g beef tenderloin
• ½ egg yolk
• ¼ tbsp mustard
• salt
• pepper

• bowl (large)
• fillet knife

Drain shallots and add to a bowl. Finely mince remaining capers. Pluck tarragon leaves, leaving a third for garnishing. Finely mine the remaining tarragon. Add capers and minced tarragon to the bowl. Using a very sharp knife, slice beef filet into 0.5cm / ¼ in slices. Then slice into strips of the same width, and then into even dices. Add to the bowl with the shallots, along with the egg yolk and mustard. Season with salt and pepper and mix well until combined.

Step 4/4

• ½ tbsp cranberry jam
• sea salt

• cookie cutter

Portion out the tartare into desired servings. Filling each serving into a wide cookie cutter (or a makeshift ring made out of aluminum foil), patting it until it’s compact and releasing onto a plate. To serve, add cranberry jam or jelly on top, followed by a lemon segment, tarragon leaves, sea salt and drizzle with the port reduction. Enjoy!

Enjoy your meal!