My only ‘beef’ with tartare is that there’s never enough crostini or bread or whatever. Seems the case here. A local place by me does individual bites on fried potato and it’s perfect.
kateuptonsvibrator
That looks delicious. It looks like a classic tartare with your own subtle, minor personalization. I can almost taste the aioli in my head, I bet it’s a great accompaniment. Did you leave anchovy out of the beef in lieu of the aioli? The bread looks perfectly golden brown and I’d probably ask for a couple more pieces. I’d really like to eat that, and will probably try to copy it soon!
sipmargaritas
10/10 smashed it. Looks very good
FzZyP
post this over on the burgers sub and title it “perfect smash burger” they aren’t traumatized enough yet
ParagonFemshep
Sounds lovely and looks delicious! It’s nice to see a tartare that isn’t the traditional/standard round shape.
Chefmeatball
Why is the 6 eyed spider smiling at me?
MayoSlut55
Looks delish. IMO I’d throw the tartar on a smaller plate, put them dots on top of the meat itself, or even under, and either put toast on the side OR make a crouton crumble and throw those on top of the meat to make it all crunchy and saucy in one bite. Just to tighten things up a bit. 🤌👌🏻
Burn_n_Turn
Smoked mussel emulsion will sound better, but good choice to pair the beef with. For plating: Remove the bread from the plate and serve it on the side, perhaps a small basket with a perfectly folded linen. Use the entirety of the plate and place small bumps of the beef equidistant from each other. Dot the emulsion between the beef in sizes that please you, uniform or not. Grate your egg yolk over the entirety of the plate. I’d recommend adding another simple garnish that adds to the flavor of the dish, perhaps some chives. I try not to suggest adding new elements but a garnish that serves visual and flavor purposes may be useful to you.
9 Comments
My only ‘beef’ with tartare is that there’s never enough crostini or bread or whatever. Seems the case here. A local place by me does individual bites on fried potato and it’s perfect.
That looks delicious. It looks like a classic tartare with your own subtle, minor personalization. I can almost taste the aioli in my head, I bet it’s a great accompaniment. Did you leave anchovy out of the beef in lieu of the aioli? The bread looks perfectly golden brown and I’d probably ask for a couple more pieces. I’d really like to eat that, and will probably try to copy it soon!
10/10 smashed it. Looks very good
post this over on the burgers sub and title it “perfect smash burger” they aren’t traumatized enough yet
Sounds lovely and looks delicious! It’s nice to see a tartare that isn’t the traditional/standard round shape.
Why is the 6 eyed spider smiling at me?
Looks delish. IMO I’d throw the tartar on a smaller plate, put them dots on top of the meat itself, or even under, and either put toast on the side OR make a crouton crumble and throw those on top of the meat to make it all crunchy and saucy in one bite. Just to tighten things up a bit. 🤌👌🏻
Smoked mussel emulsion will sound better, but good choice to pair the beef with. For plating: Remove the bread from the plate and serve it on the side, perhaps a small basket with a perfectly folded linen. Use the entirety of the plate and place small bumps of the beef equidistant from each other. Dot the emulsion between the beef in sizes that please you, uniform or not. Grate your egg yolk over the entirety of the plate. I’d recommend adding another simple garnish that adds to the flavor of the dish, perhaps some chives. I try not to suggest adding new elements but a garnish that serves visual and flavor purposes may be useful to you.
That looks sooo good, great job