Food and beverage stories
Finally…recipe by popular demand
We have been inundated with requests for the recipe for Ana Pimenta’s Beef Tartare. It featured on our recent King Island video where chef Tetsuya Wakuda and Ray Martin went searching for the world’s best beef and discovered Ana and husband Tom who run a cattle property and farms tours.
Here it is, enjoy!
Ingredients for Ana’s Beef Tartare:
- 250g flat iron steak (from oyster blade)
- olive oil
- King Island blue cheese (just a little)
- mayo (Ana makes her own - 1 egg, extra virgin olive oil, 1tsp sugar, pinch of salt and pepper and white balsamic vinegar)
- 4 cos lettuce
- 4 quail eggs
Blue mayo: Mix mayo and blue cheese (at room temperature) to a paste consistency.
Beef: Firstly, roast some whole garlic covered in olive oil in the oven until soft and slightly brown. Once roasted, peel garlic and keep along with the olive oil for later (these will be used to season the meat). Beef should be from your butcher and very fresh. One hour before serving cut the beef into very small cubes of about 0.5cm only (it helps if meat is very cold). To season the beef gently mix the olive oil and roasted garlic, salt and pepper and a splash of lemon juice.
Quail eggs: In gently boiling water cook the eggs for 2 min (time it) then put them straight in icy water. Peel them very carefully (the yolk will be runny).
Assembly: On top of the lettuce put a tsp of blue mayo, add beef on top of the mayo, then open quail egg.
As with any recipe, taste at every step to see if it needs more salt, pepper or any other ingredients.
Enjoy with a glass of Tasmanian Pinot.
Footnote: Congratulations to Ana who was selected as one of three Tasmanian finalists in the prestigious AgriFutures Rural Women’s Award.
View our video on Tetsuya and Ray’s visit to Ana and Tom’s beef property:
3 May 2018, Edition 194