You have to try the Best Beef Tartare Recipe with Horseradish Pink Peppercorn Cracker!
Here is a great little appetizer that really is simple and delicious. Jp and Eloise had some friends from U of Texas coming over because one of them was changing jobs and wanted to come and say hello before they started their new position in another city. Jp and Eloise just wanted a few appetizers to serve them when they came over with a celebratory shot of Patron. This is a really traditional beef tartare with a horseradish and pink peppercorn cracker. The cracker is what really makes this hors d'oeuvre special. I had made this cracker before and decided it was time to bring it out again for this recipe. Here is the best beef tartare recipe I hope you enjoy it!
Beef Tartare
12 oz of beef tenderloin small diced
1 1/2 tbsp of capers
1 tbsp of whole grain mustard
2 tbsp of olive oil
1 shallot minced
3 tbsp of snipped chives
Salt and fresh cracked pepper
Horseradish Cracker
150 g Almond Flour
90 g Butter, room temperature
40 g Confectioners’ sugar
40 g rice flour
40 g potato starch
4 g Salt
1 Egg
20 g oil Olive (olive, garlic, vegetable, etc.. anything you want)
100 g Isomalt granulated
3 tbsp crushed pink peppercorn
3 tbsp fresh horseradish grated
Horseradish Cream
1 cup of creme fright
3 tbsp prepared horseradish
1 lemon zested and half juiced
Salt and Pepper
Preheat Oven to 275
In a stand mixer add almond flour, butter, salt, rice flour, potato starch, and powdered sugar. Mix well and then add egg and oil to make a smooth dough. Chill in the refrigerator for 30 minutes. Meanwhile line a sheet pan with silpat and take out an offset spatula. After 20-30 minutes take out the batter and using the off set spatula try to spread as evenly as possible. Then take a microplane and grate the horseradish all over the thin batter. Next add the crushed pink peppercorns. Finish with a dusting of the granulated isomalt (I used a small fine strainer) and sprinkle of salt. Place in the oven for 20-25 minutes or until golden brown. Rotate the pan halfway through the cooking process for even baking, you can cut the crackers at this point if you are looking for a specific shape. Take out and let it cool for at least 5 minutes. Set aside in a airtight container.
To make the horseradish sauce place creme fraiche, horseradish, zest and juice of the lemon into a bowl and stir well. Season with salt and pepper and set aside until ready to serve.
For the Tartare
Place all the ingredients in small mixing bowl and season well with salt and pepper. Set aside until ready to use.
To Finish simply take a melon baller scoop and fill with the tartar. Place on top of the horseradish crackers. Place a dollop of cream, chives, and flowers. Serve and enjoy!
