If you’re looking for a new appetizer to whip up for your next party, Chef de Cuisine Derek Biazo of deseo at the Westin Kierland Resort and Spa has a showstopper for you to try: tartare de carne. It may not be the easiest recipe to tackle, but your guests will be talking about it long after the party is over. “If you take the time to do it, you’ll be the star of the show,” Biazo says.
When preparing, Biazo suggests making the plantain chips first because they’re the most labor intensive, then tackle the aji verde sauce, chorizo powder and finally, the tartare. Make sure you get a high-quality, deep red filet and chill the meat before slicing, Biazo says.
Biazo devised the recipe because he’s loved steak tartare since his early chef days and wanted to develop something with “a little Latin flair and a South American feel.” The dish is also available on the deseo menu.
TARTARE DE CARNE
1. Plantain Rings
2 each green plantains (make sure they’re green and firm, not ripe and browned/yellow)
1-inch metal ring mold
Olive oil as needed
Rice bran oil for frying
Start by peeling each plantain to remove all of the peel.
Place plantain onto mandolin and gently slice lengthwise (or use a sharp knife). You want the plantains to be as thin as possible but still hold shape. If too thin, it will fall apart; if too thick, it will not fry properly.
Rub outside of metal ring with olive oil. Wrap one slice of plantain around mold to measure length. Plantain should wrap around one full time and only have about a centimeter of overlap. Trim excess plantain to fit. Discard excess.
Once plantain is wrapped around ring mold, gently drop mold into a 300-degree fryer and fry until light golden brown. Remove from fryer. (You can use a frying pan if you don’t have a deep fryer.)
Gently slide plantain off mold and fry once more for 15 seconds to crisp. Remove from oil and season with a pinch of salt.
Repeat process with remaining plantains and reserve at room temperature until ready for use.
2. Aji verde
1 small green jalapeno diced, seeds, stem and rib removed
1 tbsp. aji amarillo paste (Peruvian yellow pepper paste, available at Whole Foods and specialty markets)
1 cup cilantro leaves, de-stemmed and packed down
2 tbsp. cotija cheese, crumbled
1 garlic clove, small
1 tbsp. olive oil
1 tsp. white vinegar
1/2 tsp. lime juice
1 cup homemade or store bought mayonnaise
Salt and pepper to taste
Combine all ingredients except salt and pepper into a blender.
Start on low to combine, then turn to high and blend for about 30-45 seconds until fully combined. Do not over mix. Once blended, remove from the blender and pass mixture through a chinoise (or fine strainer) to make a smooth creamy consistency.
Season to taste with salt and pepper. Place in refrigerator until ready for use.
3. Chorizo en polvo (Chorizo powder)
1 dried Spanish chorizo sausage, about 8 oz.
Salt to taste
Tapioca maltodextrin as needed (can find at Whole Foods or online)
Small dice chorizo. Place chorizo into a heavy gauge saucepan and put over low heat. Gently render all of the chorizo until it becomes dark in color and fully rendered but not burnt. Stir pan every 10 minutes to prevent burning.
Once rendered, strain the chorizo and chorizo oil through a chinoise. Reserve rendered chorizo meat for another dish (or snack!). Take chorizo oil and place into fridge to chill, along with a stainless steel bowl and a wire whisk to also chill: All ingredients must be chilled well so that the powder does not melt and become gummy.
Take cold bowl and pour in cold chorizo oil. Use cold whisk to quickly fold in tapioca maltodextrin, about 1/4 cup at a time to combine.
Tapioca will absorb the oil. Add more tapioca until a bright red but very light and fluffy powder is reached. Season with salt to taste and reserve at room temperature until needed.
4. Tartare de Carne
8 oz. Arizona prime tenderloin filet (while dicing, place in bowl set in ice to avoid temperature changes)
2 tbsp. minced chives
2 tsp. minced shallot
2 tsp. whole grain mustard
1 tbsp. minced preserved lemon rind, seeds and insides removed
Extra virgin olive oil as needed (use a fruity olive oil not grassy)
Salt and pepper
Fennel fronds as needed
Micro greens as needed
In a small mixing bowl add the small diced tenderloin meat, chives, shallot, mustard and preserved lemon. Mix well to combine.
Add enough olive oil to dress tartare and give a nice sheen to the mix but do not over dress.
Season to your specifications with salt and pepper then taste and adjust if needed.
Take five plantain rings and gently fill each ring with the steak tartare. Be sure to fill completely and smooth out both sides of ring so that the tartare is smooth and glossy.
On a plate, place five spoonfuls (about 2 tsp. each) of the aji verde sauce spaced out onto the plate.
Using the back of the spoon quickly drag the spoon through each spoonful of aji verde to give it a swoosh look.
Place one ring of plantain filled with the tartare mix on top of each aji verde so that the rings stand up.
Place a small dot of aji verde on top of each ring and top with micro greens.
Place 1 tsp. of chorizo powder at the base of each plantain ring.
Pick five fennel fronds and garnish in front of each ring.
After an entire day of prepping raw meat, serve and enjoy.
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