Bertolli

Nashville Beef Recipe List

Mason's

2100 West End Avenue, Nashville, TN 37203
615-321-1990

Beef Tartare with Pecan Romesco & Dill Pollen Potato Chips

Yields 4 Servings

Ingredients

· 2 anchovy fillets
· 2 garlic cloves, chopped
· 1/2 cup minced shallots
· 1 tablespoon drained, chopped capers
· 2 tablespoons Dijon mustard
· 1/4 cup olive oil
· 1 teaspoon Worcestershire sauce
· 1 tsp bourbon barrel aged hot sauce
· 1 pound beef tenderloin, freshly ground
· Kosher salt and cracked black pepper
· 1/4 cup chopped fresh flat -leaf parsley
· 1 tbsp cracked black pepper
· 2 tbsp Pecan Romesco (Recipe Follows)

Method for Braised Short Ribs

Roast garlic by first rubbing off excess dry skin from garlic head. Then place on baking sheet and drizzle a bit of olive oil on top. Roast in oven for 20 minutes at 300F degrees or until garlic on inside is roasted and soft.
Place toasted pecans and hazelnuts into food p rocessor and process until finely ground.
Pour a few tablespoons of virgin olive oil into a small frying pan and quickly fry bread until both sides are browned. Remove from pan and allow to cool on a plate or paper towel.
Cut tomatoes into quarters and sa utØ in same pan, adding oil if needed. SautØ for 4 -5 minutes. Remove pan from heat.
Once bread is cooled, tear into 6 pieces and process with the nuts. Add sautØed tomatoes and continue to process. Squeeze roasted garlic from the skins into the processor. Place roasted red peppers into the processor with the other ingredients and process until ingredients are a thick puree.
While processor is running, slowly drizzle in the oil and vinegar. Add salt to taste.

Pecan Romesco

· 12 toasted pecans
· 12 toasted hazelnuts
· 1 head garlic
· 1 slice stale bread
· 2 ripe medium size tomatoes, or 1 large tomato
· 1 cup extra virgin olive oil
· 1/2 cup sherry vinegar
· 1/4 tsp red pepper flakes

Method for Pecan Romesco

In a chilled mixing bowl, mash the anchovies and garlic with a fork to make a paste. Add the shallots and capers and mash them into the paste. Whisk in the mustard.
In a slow, steady stream, add the olive oil, whisking constantly until incorporated. Whisk in the Worcestershire sauce.
Add the beef and mix well with a spoon. Season to taste with salt and pepper. Add the Romesco to the plate. On top of the Romesco spoon some tartare on top using a ring mold. Served with dill pollen potato chips. Finish the dish with a dabble of freshly shaved truffle.

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