Hereford aged striploin tartare, red pepper, orange, pine nut
This colourful beef tartare from Stu Deeley is garnished with a homemade red pepper ketchup, jalapeño mayonnaise, orange, pine nuts and pea shoots. Stu Deeley prefers the texture of vegan mayonnaise for this recipe, but regular mayonnaise will also work.
Ingredients
Red pepper ketchup
- 500g of red pepper
- 75g of rice wine vinegar
- 25g of caster sugar
- 5g of salt
- 25g of ultratex
Red pepper pickle
- 1 red pepper
- 125g of caster sugar
- 125g of rice wine vinegar
- 50g of water
Jalapeño mayo
Beef tartare
- 240g of beef striploin, diced, ideally Hereford aged striploin
- 20g of beef fat , melted
- 20g of olive oil
- 8g of salt
Garnish
- 1 orange
- 1 handful of pine nuts
- pea shoots
- olive oil
- salt
Equipment
- 4 small ring moulds
Method
For the red pepper ketchup, first remove the core and seeds from the red pepper
- 500g of red pepper
Blend up the peppers and then pass the puree through a fine mesh sieve. You should have 250ml of juice
Add the remaining red pepper ketchup ingredients and blend together until smooth. Pass through a fine sieve
- 75g of rice wine vinegar
- 25g of caster sugar
- 5g of salt
- 25g of ultratex
For the red pepper pickle, grill the pepper until the skins turn black all over, turning regularly. Once blackened, transfer the pepper to a bowl and cover with a tight lid. Let the peppers steam for about 5–10 minutes, then peel off the skins and dice the peppers
Warm the sugar, vinegar and water in a pan, whisking until the sugar is dissolved
- 125g of caster sugar
- 125g of rice wine vinegar
- 50g of water
Pour this over the diced red peppers and set aside
Blend the jalapeños until smooth, and then squeeze through a tea towel or cloth
- 30g of jalapeños
Mix the jalapeño liquid with the vegan mayo and salt
- 300g of vegan mayonnaise
- 5g of salt
Cut the orange into supremes, and then dice the pieces
- 1 orange
Toast the pine nuts with a dash of olive oil and salt
- 1 handful of pine nuts
- olive oil
Plate the tartare in a ring
Top the tartare with the ketchup, pickled peppers, orange pieces, pine nuts, jalapeño mayonnaise and pea shoots
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Hereford aged striploin tartare, red pepper, orange, pine nut
