Recipe-ish — It’s a Mediterranean hybrid, allowing me to utilize the beef in three different ways. The first was obviously tartare: a fine mince of beef that I first mandolined to about 1.5 mm while par-frozen, then further cut into thin strips and diced. Then, I rendered the fat from the mince in a pan, toasting fresh herbs, roasting anchovies and capers, and letting the mix cool. Next, I left some of the thin mandolined beef in the refrigerator for about 30 minutes with a light sprinkling of salt to dry it out, then air-fried it for about 10 minutes to get amazingly crispy beef “bacon.” Finally, I added a dash of Worcestershire sauce, a good squeeze of fresh lemon juice, salt, and pepper to the minced beef and incorporated the toasted and roasted elements. I garnished with fresh radish slices to add a bright, mildly acerbic note, which I balanced with a drizzle of aged balsamic. Finally, a fresh yolk to aid in binding the mixture and a grating of Pecorino Romano. Voilà!
lcdroundsystem
The radish don’t work for me. Also the jerky is not my favorite. The tartare itself looks nice, minus the jerky strewn about.
Eastern_Bit_9279
I feel 9 out of 10 ish people wouldn’t touch the radish
I’d microplane horseradish instead of pecorino
Philly_ExecChef
Tartare is fine. The radish parade is weird and unappealing because it’s trying to be upscale but it’s just a row of radishes with a thin sauce line dropped on it.
The weird fried two headed dead bird thing next to it is just not it.
bibblejohnson2072
Didnt we already roast this dish a couple of months ago?
ranting_chef
The radish slices aren’t working for me, especially with the line of sauce and the micro greens between the slices – it looks a bit strange. Either are the crispy things on the side. If the white stuff is cheese, I’m not really sure that belongs here, especially with a tartare.
Psychological-Exam84
Love the concept and interested in what you put in the tartare but oowee, can’t unsee the penis jerky
Burn_n_Turn
My instinct is to absolutely crush this but I’ll just tell you what I would do with the dish instead. Plate the beef in the centre, and get a ring mould. Sous vide the egg yolk at 69° until thick and mix through your parmesan, cool and distribute on top of your beef in whatever pattern pleases you. Slice the radish paper thin and soak in the balsamic, then roll into lots of tiny tubes and place them on top with intention. Reserve some of those capers and fry them crisp, then toss with pepper and lemon zest and distribute on top of the radish. Place those micros on top of you must. Delete the crispy beef dicks or turn them into crackers to eat the dish with, just not on the plate like that. Make some tendon puffs instead though, or don’t. I’m high as shit right now.
FoTweezy
I personally hate having to mix tartare at the table. Please incorporate the yolk into the mix already.
The radishes could also be chopped up and added to the mix as well. Otherwise they add nothing to the plate.
What the dried stuff on the plate? Looks unnecessary.
vote_you_shits
Worked at a place where a regular would order this dish for her dog.
We had a tradition of letting the new hire go as hard as they could making this dish, only for a server to take it out and put it on the floor in front of that poodle.
stevo-jobs
WELL I ON THE OTHER HAND LIKE THE RADISH I don’t have an upscale training or plating experience at this level but I think it’s awesome looking, it’s stunning
Chefmeatball
Can we get a full description?
What’s the weird brown stuff on the other side of the radish phalanx?
Tartare looks solid, I’d try a smaller egg yolk, maybe a medium egg or even a quail. I’m also not a fan balsamic (?) of the zig zags on top of the egg.
I am a fan of only intentional components being in a dish. So I don’t really understand the radish. Are you supposed to use those instead of chips?
It’s a solid start, keep it up chef
diablosinmusica
Reminds me of a boss in one of those old horizontal shooters like R type Final.
13 Comments
Recipe-ish — It’s a Mediterranean hybrid, allowing me to utilize the beef in three different ways. The first was obviously tartare: a fine mince of beef that I first mandolined to about 1.5 mm while par-frozen, then further cut into thin strips and diced. Then, I rendered the fat from the mince in a pan, toasting fresh herbs, roasting anchovies and capers, and letting the mix cool. Next, I left some of the thin mandolined beef in the refrigerator for about 30 minutes with a light sprinkling of salt to dry it out, then air-fried it for about 10 minutes to get amazingly crispy beef “bacon.” Finally, I added a dash of Worcestershire sauce, a good squeeze of fresh lemon juice, salt, and pepper to the minced beef and incorporated the toasted and roasted elements. I garnished with fresh radish slices to add a bright, mildly acerbic note, which I balanced with a drizzle of aged balsamic. Finally, a fresh yolk to aid in binding the mixture and a grating of Pecorino Romano. Voilà!
The radish don’t work for me. Also the jerky is not my favorite. The tartare itself looks nice, minus the jerky strewn about.
I feel 9 out of 10 ish people wouldn’t touch the radish
I’d microplane horseradish instead of pecorino
Tartare is fine. The radish parade is weird and unappealing because it’s trying to be upscale but it’s just a row of radishes with a thin sauce line dropped on it.
The weird fried two headed dead bird thing next to it is just not it.
Didnt we already roast this dish a couple of months ago?
The radish slices aren’t working for me, especially with the line of sauce and the micro greens between the slices – it looks a bit strange. Either are the crispy things on the side. If the white stuff is cheese, I’m not really sure that belongs here, especially with a tartare.
Love the concept and interested in what you put in the tartare but oowee, can’t unsee the penis jerky
My instinct is to absolutely crush this but I’ll just tell you what I would do with the dish instead. Plate the beef in the centre, and get a ring mould. Sous vide the egg yolk at 69° until thick and mix through your parmesan, cool and distribute on top of your beef in whatever pattern pleases you. Slice the radish paper thin and soak in the balsamic, then roll into lots of tiny tubes and place them on top with intention. Reserve some of those capers and fry them crisp, then toss with pepper and lemon zest and distribute on top of the radish. Place those micros on top of you must. Delete the crispy beef dicks or turn them into crackers to eat the dish with, just not on the plate like that. Make some tendon puffs instead though, or don’t. I’m high as shit right now.
I personally hate having to mix tartare at the table. Please incorporate the yolk into the mix already.
The radishes could also be chopped up and added to the mix as well. Otherwise they add nothing to the plate.
What the dried stuff on the plate? Looks unnecessary.
Worked at a place where a regular would order this dish for her dog.
We had a tradition of letting the new hire go as hard as they could making this dish, only for a server to take it out and put it on the floor in front of that poodle.
WELL I ON THE OTHER HAND LIKE THE RADISH I don’t have an upscale training or plating experience at this level but I think it’s awesome looking, it’s stunning
Can we get a full description?
What’s the weird brown stuff on the other side of the radish phalanx?
Tartare looks solid, I’d try a smaller egg yolk, maybe a medium egg or even a quail. I’m also not a fan balsamic (?) of the zig zags on top of the egg.
I am a fan of only intentional components being in a dish. So I don’t really understand the radish. Are you supposed to use those instead of chips?
It’s a solid start, keep it up chef
Reminds me of a boss in one of those old horizontal shooters like R type Final.