Beef three ways: one a tartare, two rendered and used to fry the capers, anchovies, and herbs; three, a fried beef crisp as a textural additive. All in all, it's a punch-you-in-the-face beefy flavor perfectly contrasted by some fresh mandolined radishes and balsamic. Made for an amazingly bright and beefy bite on a crostini.
Also hello friends 👋
by wilddivinekitchen
4 Comments
What’s the point of the radishes?
The tartare looks like an eyeball, radishes look like teeth, and the jerky looks like a tongue.
Looks beautiful!
I just can’t fathom why people like and eat beef tartare! Do you? Can you explain why eating raw geound beef is appealing? I honestly want to know your opinion.
This is a situation where a white plate might be a virtue. Make your radishes(shred and lightly pickle them bitches) into a balsamic vinegar slaw with bright parsley and chive notes. Anchovies, capers and herbs into an aioli. The beef crisp is questionable, but if you feel like it absolutely belongs on the plate, using it as a crushed sprinkle may be a good move. Make sure your crostini is of reputable bread and sliced/toasted appropriately. I’m a hoe, so I’d probably microplane some (frozen) cured yolks over everything as well.