Smoked Beef Tatar Hat
A creative reinterpretation of classic beef tartare, where the meat is briefly cold smoked to achieve a subtle smoky note without cooking it. The 'Tatar Hat' refers to the characteristic hat-shaped presentation with a spicy seasoning crust. The dish combines raw freshness with smoky depth and is a real eye-catcher on any table.
Ingredients(for 1 kg)
Instructions
Preparing the Meat
20 minutesPass the beef freshly through a meat grinder or chop very finely by hand. Mix with capers, shallots, Worcestershire sauce, mustard, Tabasco, and half the salt and season to taste. Shape into a compact hat-like form and place on a chilled board.
Cold Smoking
20-30 minutesEquip the smoker with a cold smoke generator and beech wood along with black tea powder, keeping the temperature below 20 °C. Expose the shaped tartare on a wire rack to smoke for 20-30 minutes. The meat must not warm up during this process.
Pepper Crust and Plating
10 minutesImmediately remove the smoked tartare from the smoker and sprinkle the outside with the remaining coarse mixed pepper and fleur de sel to form a crust. Serve immediately on a chilled plate with toast, egg yolk, and accompaniments.
Pro Tip
Use only the freshest meat from a trusted butcher and serve the tartare immediately after smoking. Limit the cold smoking time to a maximum of 30 minutes.
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