Beef Tartare with Australian Avocado, Smoked Enoki Mushrooms, Soft Herbs, Radish
Ross Lusted – Marmelo
Photography by Michael Danischewski
Chef Notes
- Australian avocado replaces the traditional egg yolk in this tartare, bringing natural creaminess and healthy fats while allowing the flavour of the beef to shine.
- Avocado’s creamy texture softens the heat of the togarashi and balances the smoky grilled enoki, creating a dish that’s rich yet fresh.
Ingredients
For the beef tartare
– 120g grilled raw beef diced
– 10g tagarashi seasoning
– 100g grilled enoki mushrooms
– 120g diced Australian avocado
– 1 duck egg / cooked and diced
– 40g soft herb salad
– 40g red radish diced
For the dressing
– 4 egg yolks
– 80g cornichons
– 80g capers
– 80g eschalots
– 60g ketchup
– 40g mustard
– 60g lemon juice
– 10g Worcestershire sauce
– 1L vegetable oil
– 2tsp paprika
– 40g anchovy
– 20g tabasco
– 20g parsley
Preparation
For the beef tartare
- Season the beef with tagarashi and bring to room temperature.
- Grill the beef over very high heat to form a crust. The beef should be grilled fast on all sides but remain as raw as possible. Set aside on a rack to cool.
- Grill the enoki mushrooms very fast over high heat and once well smoked remove from the heat and allow to cool on a rack.
For the dressing
- Chop all ingredients finely.
- Mix egg yolks with lemon juice and mustard and slowly emulsify oil until mayonnaise consistency.
- Add all ingredients and season to taste.
- Store in an airtight container until ready to use.
To prepare the salad
- In a small serving bowl add a spoonful of the raw beef dressing.
- Add all the prepared grilled and raw ingredients in separate piles on top of the dressing.
- Serve with salad leaves, shiso leaves and seasoned seaweed.
