Curry Tartare


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Red Hot Pepper Pickles
Red hot chili peppers 2 each
Club House Garam Masala 15 mL
White vinegar 100 mL
Water 100 mL
Sugar 50 mL
Club House Sea Salt, French Mediterranean 5 g
Eggplant Puree
Italian eggplant 2 each
Thyme 4 sprig
Garlic clove, smashed 1 each
Olive oil 50 mL
Lime, zest and juice 1 each
Club House Garam Masala 25 g
Club House Sea Salt, French Mediterranean 1 tsp
Cauliflower Puree
Cauliflower head, divided into small pieces 1/2 each
Chicken stock 500 mL
White wine 50 mL
Small onion, chopped 1 each
Club House Curry Powder 15 g
Coconut oil 30 g
Ginger, grated 30 g
Potatoes and Rice Crackers
Basmati rice 85 g
Yukon gold potatoes, peeled 120 g
Water 500 g
Club House Curry Powder 15 g
Old Bay Seasoning 25 g
Canola oil 750 mL
Beef Tartare
Beef filet mignon 300 g
Lime, zest and juice 1 each
Caviar 40 g
Chive, chopped 50 mL
Egg yolk 1 each
Hot sauce 1/2 tsp
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House Pepper, Black Ground 1 tsp
White sesame oil 30 mL

Instructions

This recipe was created for Club House for Chefs by: Clement Bellaigue, Chef of L’Atelier de Joel Robuchon in Montreal.

For the Red Hot Pepper Pickles: Slice the pepper and put it in a bowl heat-safe bowl. Mix the Club House Garam Masala, white vinegar, water, sugar and Club House Sea Salt French Mediterranean together in a small pot and bring to a boil. Pour the pickling liquid on the pepper and let it chill for the night in the fridge.

For the Eggplant Puree: Preheat oven to 325°F. Slice the eggplant in halves (vertically) and season with Club House Sea Salt French Mediterranean. Set aside for 30 minutes to extract some of the water. In a pan, sear eggplant with olive oil until golden. Add Club House Thyme Ground and garlic, then remove from pan and place on an oven-safe tray. Finish in the oven at 325°F for 30 minutes. Remove from oven and scoop out the inside of the eggplants using a spoon. Blend to make a purée. Add Club House Garam Masala, lime juice and zest to finish. Put the purée inside a squeeze bottle for plating later.

For the Cauliflower Puree: In a medium pot, add coconut oil, onion and the ginger and sauté for 2 minutes. Add the cauliflower pieces and the white wine. Reduce the white wine by half, then add Club House Curry Powder and chicken stock. Let it cook for 2 minutes. Add some water to cover up the cauliflower and let it cook for another 25 minutes. Drain the cauliflower in a sieve and reserve the juice. Blend it, and add the juice if the purée is too thick. Put the purée inside squeeze bottle for plating later.

For the Potatoes and Rice Crackers: Preheat oven to 150°F. In a medium pot, put in diced peeled potatoes, rice and water and cook it until it very mushy. Drain and blend until puréed. With a spatula, spread the purée thinly on a Silpat or parchment paper and let it dry at 150°F in the oven until it is dehydrated (about 1.5 hours in a convection oven) In a small bowl, mix the OLD BAY Seasoning and Club House Curry Powder together. In a pot, warm up the oil until it reaches 420°F. Place pieces of the dehydrated rice and potato crackers to fry in the oil - it should triple in size and become lighter and crispier. Remove after 5-6 seconds and place on paper towel Season with the mix of spices.

For the Beef Tartare: Dice the beef finely and put meat in a bowl on ice, ready to season. Add the egg yolk, sesame oil and Club House Sea Salt French Mediterranean to beef and mix. Add the juice, zest of lime and the chive, and continue to mix. Finish with caviar, a few drops of hot sauce, Club House Black Pepper, Ground and gently mix, so you keep the shape of the caviar.

For Serving: Place beef tartare on the bottom of the plate and try to make like a mille-feuilles with the potato and rice crackers. Make some dots with the eggplant and cauliflower purées around and on the tartar. Add the pickled peppers around and finish with some micro green cilantro. Dust some Club House Garam Masala on top.

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