February 26, 2018
- 250-300g fresh beef tenderloin or other
- 10ml anchovy paste
- 1/3 cup Smoke Show aioli
- 1-2 tbs Smoke Show hot sauce
- 5 to 8 Gherkin pickles - chopped
- 1 tbs capers
- 1 tbs Dijon mustard
- 1 lemon - juice and zest
- 1 bunch dill - chopped
- 1 bunch micro greens - for garnish
- 1 egg yolk per person - optional and for garnish
- Cut the beef into very small cubes.
- Mix the anchovy paste with the Smoke Show aioli.
- Mix the beef with the rest of the ingredients (except the aioli, yolk and micro greens) Add a drizzle of oil, salt and pepper.
- Serve the tartare with the Smoke Show aioli and garnish with the greens, yolk and some lemon zest.