Veal Tartare Served with Brioche Toast, Kabosu Aioli, Mustard & Green Apple
Makes 6 Appetizer or 8-10 Hors d’oeuvre Servings
 |
WINE PAIRING | |
|---|---|---|
| Alsace Pinot Gris | ||
Delicate and elegant, veal tartare is one of the best ways to experience the purest texture and character of grass-fed veal. A little colatura helps accentuate the meat’s natural umami, while a range of potential condiments can add richness, bite, crunch or heat to suit diners’ mood.
INGREDIENTS
- Tartare
- 1lb Free Range Veal Butt Tenderloin (could substitute Veal Tenderloin)
- 1 ½ tbsp Colatura Fish Sauce
- 1 tbsp Fine Extra Virgin Olive Oil
- Kabosu Aioli:
- ¼ cup Mayonnaise
- 1 tbsp + 1 tsp Kabosu Juice
- Zest of 1/2 Lemon
- Green Apple
- Lemon Juice
- Brioche Loaf
- Capers
- Dijon Mustard
- High Heat Oil
DIRECTIONS
1
Cut the brioche loaf into tiny triangles, brush them with butter and toast them until crispy.
2
Trim any silverskin off the tenderloin (technique guide). Put the meat in the freezer for 15 minutes.
3
Take the meat out of the freezer and cut it into ¼” slices. Spread them out in a single layer on a sheet tray or plate and return them to the freezer for fifteen minutes.
4
Remove the slices from the freezer and cut them into 1/8” (or as small as you can) cubes.
5
Toss the veal cubes with the olive oil and colatura. Store on ice or in the fridge until you’re ready to serve.
6
Core and halve the apple. Slice a half into 1/8” thick slices. Lightly dress the apple with lemon juice.
7
Heat the quarter cup of high heat oil to 350˚F in a deep pot.
8
Dry off the capers thoroughly and fry them in the oil until some of their leaves pop open and they’re crispy. Move them from the oil to paper towels to drain.
9
Put the tartare on plates on top of the apple slices. Include the brioche toasts on the plate. Garnish with the fried capers, mustard and dollops of the aioli. Dress the tartare with a little extra olive oil & serve.