This Thursday, Miami's best chefs will utilize their collective culinary skills to combat childhood hunger at Taste of the Nation -- a gastronomic gathering that benefits Share Our Strength, the nation's leading anti-hunger group. A great cause, gourmet eats -- what's not to love?
Of course, many local favorites will be in attendance, from Chef Timon Balloo and his Sugarcane Raw Bar Grill crew to Swine Southern Table to Tongue and Cheek and more. So to get your palates primed and ready, we got a sneak peek at one of the delicious dishes attendees will get to sample, courtesy of the Fontainebleau's Gotham Steak. Recipe after the jump.
Get your beef on with this recipe from Gotham's chef de cuisine, Derrek Roberts. Bon appetit!
Prime Beef Tartare
16 oz. prime beef tenderloin hand cut into ¼ inch dice
2 tbsp. chopped capers
3 tbsp. brunoise red onion
3-4 tbsp. Dijon dressing (see below)
¼ cup Dijon mustard
2 tbsp. extra virgin olive oil
½ tsp. tobacco
¼ tsp. worcestershire sauce
Garnish for tartar:
16 pc shaved radish
2 tbsp. brunoise red onion
2 tbsp. fried capers
4 ea quail egg yolk
- Mix the Dijon, olive oil, tobacco, and worcestershire together in a bowl and whisk until olive oil is incorporated.
- In a separate bowl, mix the diced tenderloin, chopped capers, red onion, and dressing with a spoon until the dressing is evenly distributed throughout the tartar.
- Assemble in a ring mold onto plate and garnish with the shaved radish, red onion, fried capers and quail egg yolk.
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