Beef Tartare Recipe with Kimchi Relish
Steak tartare rarely strays far from its original form, and for good reason. It's a dish that rewards restraint. But Frenchmaid Kimchi Relish makes a strong case for change. Its bold, fermented flavour cuts straight through the richness of raw beef, and a touch of buttercup pumpkin brings just enough sweetness to balance it.
How this one started
When we sent Chef Jesper Gustafsson a jar of Frenchmaid Kimchi Relish, he wanted to see how far it could go beyond the obvious pairings. Tartare was the test: a dish with almost no room to hide flavour. The relish held its own, and the buttercup pumpkin purée turned out to be the perfect counterweight.
Serves: 1, as a starter portion
Prep time: 25 minutes
Cook time: 15 minutes
Total time: 40 minutes
Ingredients
100g buttercup pumpkin, diced
20g butter
60g cream
75g beef tenderloin
1 tbsp Frenchmaid Kimchi Relish
5g red onion, finely diced
2g chives, chopped
Pecorino cheese, to grate over
Method
1. Make the buttercup pumpkin purée
Place the diced pumpkin in a pot with the cream, a touch of salt, and white pepper. Simmer until fully soft.
2. Blend
Transfer the cooked pumpkin to a food processor with the butter and blitz until smooth. Taste and set aside.
3. Prepare the tartare
Finely dice the beef tenderloin and place it in a bowl. Add the Kimchi Relish, red onion, and chives, and mix well to combine and season the beef.
4. Assemble
Spread the buttercup pumpkin purée on the bottom of the plate. Create a well in the centre and place the tartare mix inside. Grate pecorino on top and finish with chives, if desired.
Menu Planning Notes
The purée can be made ahead and held chilled; the tartare should be diced and dressed to order for food safety and texture.
Where it fits on the menu: a starter, an amuse-bouche, or a small plate for a tasting menu.
Recipe by Chef Jesper Gustafsson.
Try it with Frenchmaid Kimchi Relish or request a free sample.
Looking for more restaurant menu inspiration? Browse our chef menu ideas.
