This recipe is part of the One Big Recipe: Loup de Mer Dinner
BEEF TARTARE SLIDERS
Ingredients:
Horseradish Aioli:
- 3 egg yolks
- 1 tablespoon (15 ml) Dijon mustard
- 2 tablespoons (30 ml) white wine vinegar
- ¼ teaspoon (1.25 ml) cayenne
- 2 cloves crushed garlic
- Salt
- 2 cups (470 ml) vegetable oil
- ¼ cup (60 ml) prepared horseradish root
Beef Tartare Sliders:
- 8-ounce (227 g) piece of tenderloin
- 1 tablespoons (15 ml) chopped capers
- 1 tablespoons (15 ml) chopped tarragon
- 4 tablespoons (60 ml) chopped shallot
- 1 egg yolk
- 2 tablespoons (30 ml) olive oil
- 1 tablespoons (15 ml) Dijon mustard
- Pepper
- 6 small (2-inch/5 cm diameter) brioche slider buns
- ½ stick (2 ounces/57 g) softened butter
- 6 pickled pearl onions
- 6 small gherkin pickles
Special Equipment:
- 6 Frilly toothpicks
Method:
To Start:
Separate the eggs: crack an egg in half while holding it over a small container to catch the white, and, at the same time, using the half-shell to catch the yolk. Next, transfer the yolk back and forth from half-shell to half-shell, allowing the white to drain off completely into the container. When the yolk is clear of the egg white, use the half-shell to transfer it to a separate container.
Reserve 3 yolks for the Horseradish Aioli and keep 1 separate for the Beef Tartare, reserve the whites for another use (or discard).
For the Horseradish Aioli:
In the bowl of a blender, combine 3 egg yolks, (reserve 1 yolk for the Beef Tartare), Dijon mustard, white wine vinegar, cayenne, garlic, season with salt.
Blend on low speed, while the motor is running, add vegetable oil in a slow, steady stream, blending until a thick, creamy mayonnaise is formed.
Scrape the mayonnaise into a bowl.
Fold in prepared horseradish root.
Refrigerate until needed.
Beef Tartare Sliders:
Slice the tenderloin into thin slices, between 1/8 and 1/4-inch (3-6 mm) thick.
Stack the slices and cut the beef into small cubes, transfer cubes to a bowl.
A few minutes before serving, combine the beef, chopped capers, tarragon, reserved yolk, shallots, olive oil, Dijon mustard, and season with pepper.
Fold all together, refrigerate until needed.
Slice 6 small (2-inch/5 cm diameter) brioche slider buns, spread the softened butter on the cut sides. Set aside (under a towel) at room temperature until needed.
Thread 6 long frilly toothpicks with 6 pickled pearl onions and 6 small gherkin pickles.
To Serve:
Toast the cut side of the brioche buns in a hot cast iron pan 1-2 minutes, until golden brown.
Spread Horseradish Aioli on the bottoms of the buns
Arrange the bottoms on 6 serving plates.
Use 2 large spoons to make a ‘quenelle’ (shape the portion with the spoons to a rough ‘football’ shape) of the Beef Tartare and place on the bottom bun, repeat for each of the 6 buns.
Add the tops of the buns and secure with the prepared frilly toothpicks.
