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Beef Tartare with Smoked Cheddar
4
Steps
- Combine shallot, vinegar, sugar, and ½ tsp. salt in a small bowl. Let sit 30 minutes for shallot to soften.
- Chill beef in freezer 15 minutes; cut into ¼" cubes. Mix beef, shallots, and 2 tsp. shallot pickling liquid to evenly distribute shallots; season with salt.
- While beef is chilling, toast groats in a dry medium skillet over medium heat, tossing constantly, until just fragrant, about 2 minutes. Transfer to a plate.
- Divide tartare among chilled plates and top with horseradish, cheddar, Brazil nuts, and groats. Drizzle with oil.
Originally published at Bonappetit.com. Reproduced for personal collection.
