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Tartare di filetto di manzo al sake

Tartare di filetto di manzo al sake

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Try this simple yet sophisticated recipe for filet beef tartare in Japanese sake.
To read more about the Gekkeikan Masters' Cooking Competition, visit here.


beef tartare:
8 oz beef filet, coarsely diced
5 cornichons, finely diced
1 shallot, diced
1 free range egg yolk
3 tbsp sake
2 tsp Dijon mustard
1 tbsp finely diced parsley

1 sprig of flat leaf parsley, loosely diced
3-4 pea shoot tendrils


  1. Place the beef tartare ingredients into a bowl including and mix them together. 
  2. Plate out about tartare mixture onto a plate and shape it into a rectangle using 2 knives.
  3. Add parsley leaves and pea tendrils as garnish.