Smoked Beef Tartare

This memorable beef tartare is whipped up with cool preparation and a smouldering flourish that produces sparkling flavour fireworks. Chopped Black Angus beef tenderloin is mixed in an ice-cold mixing bowl together with all the other ingredients that include capers, shallots, porcini mushrooms, a runny egg yolk, parsley, Dijon mustard, black pepper, Tabasco and classic seasonings. Once mixed to perfection the tartare is flash-smoked using apple wood chips, then covered with a glass dome to hold in the smoky flavour, and quickly served with thinly-sliced baguette and mushroom purée.

Wine Companion:  This requires a light to medium red with good fruitiness and soft tannins to avoid dwarfing the tartare, The Louis Latour Domaine de Valmoissine  from Burgundy will do just that. This Pinot Noir is from the Var region, and the Domaine sits on a 500m high hill near the ancient monastery and the University of Valmoissine. Worth a visit!

Cntact: lawana-chaweng.anantara.com & andamanwineclub.com