4ozfinest quality beefsuch as top round, strip loin, tenderloin, or ribeye, just as long as its impeccably fresh
2tablespoonpickled rampschopped fine
¼cupramp pickling liquid
1tablespoonextra virgin olive oilor another nice salad oil like sunflower
Toastcrust removed
Pickled maitake mushrooms/hen of the woodsto garnish. See a recipe for pickled maitake here.
Instructions
Dice the Beef
Freeze the beef until ready to use, this makes it easier to cut. Half an hour before you want to eat, take the beef out of the freezer and let it sit for ten minutes. Allowing the beef to thaw for a few minutes makes it easier to dice.
Dice the meat into tiny cubes about ¼ of an inch. The meat can be refrigerated, wrapped very tightly in plastic wrap until you are ready to serve.
Ramp Vinaigrette
Chop the ramps finely, then combine with their pickling liquid and cook in a pan until the liquid is reduced by half, about 5 minutes
Add the oil, season for salt and pepper, and let cool before mixing with the beef.
Finishing and plating
When it is time to serve your tartare, whisk the ramp vinaigrette, then mix with the beef to taste, adjusting with salt and pepper if needed. Here I have used a ring mold to shape the beef tartare in an attractive circle, but you could easily make another shape with a mold or use two spoons to form little individual football shapes, or quinelles.
Place the seasoned tartare on a plate, then garnish with the toast points, pickled hen of the woods, and sliced radishes. Serve Immediately.