Rare Medium

Beef Tartare

Mitch Orr

Mexican chillies, salsa verde

Prep Time - 30 Min
Cook Time - 10 Min
Serves - 10

Meat Beef

Cut Rump

Beef Tartare

1000g dry aged rump cap, trimmed
150g cucumber, 5mm dice
100g radish, 5mm dice
30ml extra virgin olive oil
40ml fresh lime juice
8g flaked salt, or to taste
250g Mexican chilli sauce
200g salsa verde
250g round corn chips, to serve

Mexican Chilli Sauce

3 dried ancho chillies
2 dried guajillo chillies
2 dried chipotle chillies
200g ripe roma tomato
180g white onion
20g garlic cloves
1 cinnamon quill
1 bay leaf
2g cumin seeds
150ml kombu stock, as required
20ml mirin
30ml apple cider vinegar
30ml extra virgin olive oil
Flaked salt, to taste

Salsa Verde

2 bunches coriander
1 bunch continental parsley
1 bunch mint
10g dried Mexican oregano
4 garlic cloves
50g sunflower seeds
50g pepitas
150 ml grapeseed oil
5g caster sugar, or to taste
8g flaked salt, or to taste
30ml apple cider vinegar, or to taste

For the Tartare, remove the fat and sinew from the Rump Cap and hand cut into a small dice approx. 5mm x 5mm. Refrigerate until needed. For the Mexican Chilli Sauce, toast all the chillies over charcoal or flat grill. Place into a pot and cover with warm water, gently boil for 10 mins or until the chillies are soft. Remove the stem from the tomato and burn it over charcoal or on a flat grill. Set aside. Slice the garlic and dice the onion. Cook down in olive oil with the bay leaf, cinnamon quill and cumin until the onion and garlic begin to brown and caramelise. Remove the bay leaf and cinnamon. Strain the chillies, discarding the water. Transfer chillies, tomato, onion and garlic to a commercial kitchen blender. Add a touch of kombu stock to allow the mix to blend. Adjust consistency as needed. A smooth, spreadable puree is the goal. Season the sauce with apple cider vinegar, salt and mirin. Keep refrigerated in an airtight container until needed.
For the Salsa Verde, wash the herbs thoroughly. Pick the mint and keep separate. Roughly pick the parsley, removing the big stems. Pick the coriander, keeping the stems and roots. Take half the coriander, half the mint and all the parsley. Blanch until completely cooked. Shock in ice water, squeeze out all the water. Transfer the cooked herbs to a blender with half the oil. Blend on high until the mix begins to steam. Strain through an oil filter. Keeping the green oil. Place the garlic cloves, sunflower seeds and pepitas in a small pot with the rest of the oil. Cook over a medium low heat until the garlic starts to caramelise and soften. Cool the mix down over ice. Strain most of the oil and reserve. Transfer the remaining mix to a blender and pulse until a chunky texture is achieved. Finely chop the coriander stems and roots. Roughly chop the remaining coriander and mint, ensuring it doesn’t bruise. 0In a bowl, mix the freshly cut herbs, the garlic and seed mix, the dried oregano and the herb oil. Season with sugar, salt and apple cider vinegar. If the mix is a bit too tight, add some of the reserved garlic oil.
To assemble, Spread the chilli sauce across the plate.

- Dress the beef in olive oil and season with salt.
- Scatter across the plate, then scatter the cucumber and radish.
- Dress the plate with the salsa verde and a generous squeeze of lime juice.
- Serve immediately with a side of corn chips.