Make your own beef tartare with vegetables, cashew puree, ginger vinaigrette

A dish that requires some prep work to be done at least 24 hours in advance might scare some people away, but NickBerolosays his modern take on beef tartareis really a low-maintenance dish.

Berolo is the executive chef at theSur-Lie eatery on Murray Street, which replaced the restaurant Murray Street after it closed late last year.

Sur-Lieserves up classic French cuisine with a modern twist.

He sharedhis beef tartarerecipe with CBC Radio's All in a Day on Wednesday.

Beef tartare with grilled romaine heart, cashew puree, pickled carrot and ginger vinaigrette

Note: Recipe requires preparation 24 hours in advance

Pickled carrot ingredients:

• 300 g white sugar.
• 300 g white wine vinegar.
• 300 g water.
• 200 g multi-coloured baby carrots.

Instructions:

1. Place all water, white wine vinegar and sugar in a saucepan, then boil until sugar is dissolved.
2. Cool the liquid. Meanwhile, slice thin rounds of carrots using a mandolin.
3. Add sliced carrots to cooled liquid. Let sit in fridge covered 24 hours.

Ginger vinaigrette ingredients:

• 500 g canola oil.
• 125 g soy sauce.
• 60 g lemon juice.
• 35 g Dijon mustard.
• 27 g garlic.
• 135 g honey.
• 125 g rice vinegar.
• 40 g fresh red chilli, seeded.
• 3 g crushed black pepper corn.
• 17 g kosher salt.
• 85 g fresh ginger.

Instructions:

1. Peel ginger.
2. Add all ingredients except canola oil to blender, addingcanola oil slowly while blending to emulsify.

Cashew puree ingredients:

• 125 g roasted cashews.
• 500 g water.
• Salt, to taste.

Instructions:

1. Toast cashews in a pan at medium heat until light brown.
2. Add toasted cashews to pot with 500 g of water, then season with salt to taste.
3. Cook cashews for 10 minutes on medium heat, thendrain cashews andadd to blender.
4. Add water and blend until a loose puree is formed. Place puree into a squeeze bottle.

Grilled romaine hearts ingredient:

• 1 head of romaine lettuce, cut in half lengthwise with first layer of outside leaves removed.

Instructions:

1. Heat BBQ to medium heat. Grillromaine on both sides until lightly charred.
2. Let cool and then cut into bite sized pieces.

Beef tartareingredients:

• 3 oz hand cut fillet mignon.
• 20 g diced fermented cabbage (can be store bought sauerkraut or homemade).
• 10 g chives sliced into small rounds.
• 10 g shallots minced.
• 10 g purple carrot grated.
• 5 g chopped cashews.
• 10 g egg yolk.
• Ginger vinaigrette, to taste.

Instructions:

1. Place an empty serving plate in the fridge to cool. In a large bowl, addallingredients and gently fold together.
2. Place the tartare on the cooled serving plate and garnish with rounds of pickled carrot and bite-sized pieces of grilled romaine.
3. Squeezedots of cashew puree over the tartare.