Beef tartare with bottarga mayonnaise

Name: Beef tartare with bottarga mayonnaise
Yield: 4
Ingredients: 1/4 cup (75g) whole egg mayonnaise; 30g bottarga (cured mullet or tuna roe, from Italian food stores and selected fishmongers), grated; 2 tbs extra virgin olive oil, plus extra to serve; 1/4 cup (50g) capers in vinegar, drained 400g beef rump, trimmed, cut into 5mm pieces; 1/4 cup (40g) pumpkin seeds (pepitas), toasted; 1/4 cup (40g) fresh or frozen peas, blanched; Crispbreads and micro parsley, to serve; 400 grams beef rump, trimmed, cut into 5mm pieces; 2 tsp apple cider vinegar; 2 tsp red wine vinegar; 1/3 cup (80ml) extra virgin olive oil; 1 tbs fish sauce; 2 tsp hot English mustard

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With wild ingredients as the hero, you'll love this beef tartare recipe by Giovanni Pilu. A light starter to bring your spring evenings to life.

1/4 cup (75g) whole egg mayonnaise
30g bottarga (cured mullet or tuna roe, from Italian food stores and selected fishmongers), grated
2 tbs extra virgin olive oil, plus extra to serve
1/4 cup (50g) capers in vinegar, drained 400g beef rump, trimmed, cut into 5mm pieces
1/4 cup (40g) pumpkin seeds (pepitas), toasted
1/4 cup (40g) fresh or frozen peas, blanched
Crispbreads and micro parsley, to serve
400 grams beef rump, trimmed, cut into 5mm pieces

Dressing

2 tsp apple cider vinegar
2 tsp red wine vinegar
1/3 cup (80ml) extra virgin olive oil
1 tbs fish sauce
2 tsp hot English mustard

Method

1.

To make the bottarga mayonnaise, combine the mayonnaise and bottarga in a bowl. Set aside.
2.

For the dressing, place all ingredients in a bowl and whisk until combined. Season and set aside.
3.

Heat the oil in a small frypan over high heat. Add capers and cook for 2-3 minutes until crisp. Remove using a slotted spoon and drain on paper towel. Place the beef in a bowl with 1/4 cup (60ml) dressing and stir to coat.
4.

Add pepitas, peas and fried capers, and stir to combine. Spread bottarga mayonnaise over crispbreads and top with beef tartare.
5.

Scatter over micro parsley and drizzle over extra dressing to serve.