Beef Tartare with Shaved Mushrooms and Ramp Vinaigrette
Course: Appetizer, Snack
Keyword: Beef Tartare, Ramp Vinaigrette, Tartare
1lbchilled beef strip loindiced 1/4 in
Fresh cut chivesto garnish
Kosher salt and fresh ground black pepperto taste
Toastcrackers, or another vehicle for serving.
1ozfresh wild mushroomsthinly sliced on the bias or shaved with a truffle peeler
For the vinaigrette
2tablespoonsfresh ramp bulbsdiced 1/4 in
2tablespoonsvirgin sunflower oilextra virgin olive oil could be substituted
1teaspoonchopped fresh thyme
For the vinaigrette, combine the vinegar, ramps, oil and thyme in a bowl. Season the mixture to taste with salt and pepper and reserve until needed. This should be done at least 1/2 an hour in advance to mellow the taste of the ramps.
In a small mixing bowl, combine the diced beef and two tablespoons of the vinaigrette, or more if you like extra zip. Taste the mixture for salt, pepper, and vinegar, and adjust if needed.
To plate the tartare, pack 1/4 cups of the mixture into ring molds on chilled plates. Garnish the tartare with the sliced xylaria and the chives and serve immediately with the toast or crackers.
Strip lion is the cut I like the most for tartare, but you can also use top round, tenderloin or sirloin-any cut that's nice and lean. To make the beef easier to dice into perfect cubes, put it in the freezer for an hour before slicing.I used ramps in the vinaigrette, but shallots or green garlic would be great substitutes/variations.At the Salt Cellar, I serve 4 ounces of beef per serving as an appetizer, so this recipe makes 4 generous servings.