Smoked Beef & Pepperoni Tartare with Black Pepper & Mustard Aïoli
Ingredients
Cooked tartare
- 120 g smoked beef sausage
- 60 g pepperoni
- 4 gherkins
- 1 shallot
- 2 tbsp mayonnaise
- 2 tbsp extra virgin olive oil
- 1 tbsp freshly ground black pepper
- Sprinkle of flaky salt
- 2 egg yolks
- 120 ml neutral oil
- 1 tsp Dijon mustard
- 1½ tsp lemon juice
- 1 tsp freshly ground black pepper
- Pinch of salt
To finish
- Extra virgin olive oil
- Chili oil, I used harissa oil
- Fresh picked oregano leaves
- Toasted bread
Instructions
-
Cut the smoked beef sausage and pepperoni into chunks. Add to a food processor with the gherkins, shallot, mayonnaise, extra virgin olive oil, black pepper and flaky salt. Process until finely chopped, stopping right before it becomes a paste. You want to keep some texture.
-
For the aïoli, add the egg yolks and neutral oil to a tall container and emulsify with a hand blender until thick. Alternatively, slowly drizzle the oil into the egg yolks while continuously whisking until thick and emulsified. Once thickened, mix in the Dijon, lemon juice, black pepper and a pinch of salt.
-
Transfer the aïoli to a squeeze bottle. Pipe 5 portions of aïoli around the plate, then place a spoonful of tartare directly on top of each.
-
Finish with extra virgin olive oil, chili oil and fresh picked oregano leaves. Serve with toasted bread.
Notes
Committed to this collection by the hand of Hunter.
