Beef Tartare with Herb Salad and Quinoa Medley

• 1 cup quinoa⇄
• 2 cups water⇄
• 0.5 tsp salt⇄

Rinse quinoa thoroughly under cold water to remove bitterness. In a medium saucepan, bring water to a boil over high heat, add quinoa and salt, then reduce to a simmer. Cook for about 10 minutes or until the quinoa has absorbed the water and the grains are tender with a slight pop.

💡 Fluff the quinoa with a fork after cooking to prevent clumping.

• 680 g high-quality grass-fed beef⇄

Using a sharp knife, finely chop the beef on a clean, chilled cutting board to achieve a tartare consistency. Work quickly to keep the meat cold, ensuring small, uniform pieces for a smooth texture.

💡 Place the beef in the freezer for 10 minutes before chopping to make it easier to cut finely.

• 120 g mixed salad greens⇄
• 20 g fresh parsley⇄
• 10 g fresh chives⇄
• 2 tbsp olive oil⇄
• 1 tbsp lemon juice⇄
• 1 cup cooked quinoa⇄
• 2 tbsp sliced almonds⇄

In a large bowl, combine mixed salad greens with finely chopped parsley and chives. Drizzle with olive oil and lemon juice, tossing gently to coat. In a separate small bowl, mix the cooked quinoa with sliced almonds for added texture and healthy fats.

💡 Toast the almonds lightly in a dry pan for 1-2 minutes to enhance their flavor before mixing with quinoa.

• 20 g fresh parsley⇄
• 10 g fresh chives⇄
• 40 g capers⇄
• 20 g Dijon mustard⇄
• 60 ml olive oil⇄
• 8 g salt⇄
• 4 g black pepper⇄

In a mixing bowl, combine the chopped beef with finely chopped parsley, chives, and minced capers. Add Dijon mustard, olive oil, salt, and pepper, mixing gently with a fork to incorporate flavors without overworking the meat.

💡 Taste and adjust seasoning as needed, but avoid overmixing to maintain the meat's delicate texture.

• 4 pieces egg yolk (optional)⇄

Using a ring mold or by hand, shape the beef mixture into a neat round on each serving plate. If desired, make a small indentation on top and place a raw egg yolk in the center for richness and presentation.

💡 Chill the plates in the fridge beforehand to keep the tartare cold during serving.