October 2020 update on live performances and events at the NAC.

1 Elgin Beef Tartare With Roasted Garlic Aioli

Serves 4

Tartar

  • 8 oz beef tenderloin - very fresh
  • 1 tsp finely chopped shallots
  • 1 tsp finely chopped parsley
  • 1 tsp finely chopped chives
  • 1 tsp whole grain mustard
  • 1 tbsp chopped capers
  • 1 tbsp chopped cornichons
  • Splash of brandy
  • Kosher Sea salt
  • Cracked black pepper

Place beef tenderloin in the freezer and chill for a few minutes to firm it up.

Finely dice beef and place in a stainless steel mixing bowl.

Add the chopped shallots, parsley, chives, mustard, capers and cornichons and mix gently.

Add the brandy and season with salt and pepper.

Roasted garlic aioli

  • 4 cloves of roasted garlic
  • 1 egg yolk
  • ¼ cup white wine vinegar
  • ½ cup olive oil
  • ½ tsp Worcestershire sauce
  • ¼ tsp dry mustard
  • Kosher salt
  • Cracked black pepper 

Place garlic, egg yolk and vinegar in food processor and blend until smooth.

Continue to blend and slowly drizzle in olive oil to emulsify.

Add Worcestershire sauce, dry mustard, and season with salt and black pepper.

Plate by putting a dollop of roasted garlic aioli on the plate and spread with the back of a spoon.

Beside the aioli form the beef tartare using a ring cutter to shape or alternatively shape by freehand.

Add chopped chives, celery leaves and pickled vegetables to garnish.

Drizzle with a little more olive oil and cracked black pepper and serve with toasted sourdough bread


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