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