Georgian Beef Tartare

Yield: 2 servings, as an appetizer

Ingredients:

• ½ pound (200 g) beef tenderloin, finely chopped by hand
• 1 tablespoon (15 ml) marigold powder + more for dusting
• 1 tablespoon (15 ml) chopped mint
• 1 tablespoon (15 ml) chopped tarragon
• 1 tablespoon (15 ml) chopped parsley
• 1 tablespoon (15 ml) olive oil
• 2 tablespoons (30 ml) prepared Tkemali + more for garnish
• Salt and pepper

Garnish:

• 3 cornichons, sliced thin
• 2 small pickled beets, and 1 roasted red pepper, pickled radish, sliced thin then cut into small rounds with a very small cookie cutter (½-¾ inch/1.25-2.15 cm)
• Warm bone broth in a shot glass (optional)

Method:

Mix beef, marigold powder, mint, tarragon, parsley, olive oil, and tkemali, season with salt and pepper.

Use a 3 inch (7.5 cm) ring mold to plate tartare. Arrange pickle, beet, radish, and pepper discs over the top of the molded tartare, overlapping (shingling) and alternating colors.

Use a squeeze bottle to dot additional tkemali on a plate.

Optional: serve with a shot of beef bone broth as a nod to the inspiration for the dish, Georgian Beef Kharcho soup