Beef Tartare with Jerusalem Artichoke Puree, Shallots, Radish, and Malted Barley Dust
Chef Andrew Gerson
This dish reminds me of the forest floor. The earthy depth of flavor and funk from the dry aged beef matches the tart acidity of the Framboisie. The slight berry sweetness derived from the infused raspberries accentuates the natural sweetness from the Jerusalem artichoke puree. This light effervescence of the beer cuts through the fatty richness of this dish in a wonderful way.
- ½ lb dry aged beef (hanger, sirloin, or short rib work well)
- ½ lb Jerusalem artichokes
- 2 tbsp butter
- 2 shallots, thinly sliced in rounds
- 2 Tbsp olive oil
- Juice of 1 lemon
- 3 radishes, sliced in thin rounds
- Salt and pepper
- Micro radish greens
- 2 tbsp. malted barley
For the puree: Place the Jerusalem artichokes in a pot of salted water and bring to a boil. Reduce to a simmer and cook until tender. Transfer to a blender, add butter and puree until smooth. Season with salt to taste.
For the tartare: Dice meat into into ¼ inch cubes. Toss with olive oil and season to taste with salt and pepper. Before serving, toss with lemon juice to taste.
For the garnish: Blend crystal malt and chocolate malt to a powder in blender or spice grinder. Reserve in a shaker or sprinkle by hand.
Plating: Spoon beef tartare onto plate. Dot beef and plate with Jerusalem artichoke puree and place shallot and radish rounds on top. Garnish with radish greens and sprinkle barley on top. Serve immediately alongside The Discreet Charm of the Framboisie.