Beef Tartare ‘Deep Purple’
by Darinee Durai
@ 31 Aug 2016
Beef Tartare ‘Deep Purple’
By Chef Ryu of Ryunique
Apple Chutney
130g Grated apple
20ml Maple syrup
10ml Honey
100ml Water
10ml White wine vinegar
1 tsp Coriander seed
1g Thyme
Beef Tartare & Filling
8~10g Beef tenderloin
3 salmon roe
1 tsp Finely chopped shallot
Fish Sauce Dressing
100ml fish sauce
100ml sesame oil
Cured Egg Yolk Powder
1 egg yolk
300g Salt
Purple Cabbage Puree
300ml Purple cabbage juice
3g Agar
Lemon juice to taste
Salt to taste
Orange Dressing
50ml Olive oil
15ml White wine vinegar
15ml Orange juice
1pc Orange zest
7ml Orange oil
Fennel Salad
50g Sliced fennel 50g
15ml ange dressing
Salt and pepper to taste
Dill, lemon verbena and edible flowers to decorate
Purple Cabbage Powder
1c Fresh Purple Cabbage
Purple Cabbage Soup
156ml Red cabbage liquid
Kusmi tea small teaspoon
Honey and salt, lemon juice, white wine vinegar to taste
1) For the Apple Chutney: Mix grated apple, maple syrup, honey, water, white wine vinegar, coriander seed and thyme in a pot and boil until thickened.
2) Roll beef tenderloin into sausage shape and wrap with cling film. Freeze and slice into 1cm section round shapes. Place apple chutney, salmon roe, and shallot into center of beef slice. Fold in half.
4) (How is the fish sauce dressing made? – see ‘Fish Sauce Dressing’ opposite) Mix the fish sauce and sesame oil together
5) For the Cured Egg Yolk Powder: Bury raw egg yolk in salt for six hours, rinse with water, dehydrate at 40 degrees for 6 hours. Finely shave onto top of dish. Add fish sauce dressing and dill to taste.
6) For the Purple Cabbage Puree: In a blender, blend purple cabbage juice and agar, blended, (same as kimchi dragonfly head ), add lemon juice and salt. Decorate plate with puree.
7) For the Orange Dressing: In a blender, blitz olive oil, white wine vinegar, orange juice, orange zest and orange oil..
8) For the Fennel Salad: Chill sliced fennel in cold water and dry. Add orange dressing and salt, pepper, dill, lemon verbena and edible flowers to decorate.
9) For the Purple Cabbage Powder: Dehydrate fresh purple cabbages at 75 degrees for 8 hours. Grind into fine powder and sprinkle onto plate.
10) For the Purple Cabbage Soup: Steep kusmi tea at 70 degrees, sieve and set aside to cool. Infuse red cabbage juice, lemon juice, white wine vinegar, and salt with Kusmi tea. Blend and place in refrigerator until cool. Sieve and serve.
11) Plating method: Place the beef tartare on the plate, and arrange the fennel salad to the side. Drizzle orange dressing on the fennel salad. Decorate the plate with purple cabbage puree ‘drops’, and sprinkle the plate with red cabbage powder. After serving, drizzle the entire dish with purple cabbage soup.
