Making beef tartare with Church and Union

CHARLOTTE, N.C. (QC Life) - We’re in the middle of a cold snap across the Carolinas, and sometimes the best thing for that is a good, hearty meal.

Executive chef Aaron Dearing of Church and Union came by the QC Kitchen to prepare his restaurant’s beef tartare.

Made with finely chopped beef tenderloin and seasoned with a thai curry aioli and other spices, he said the dish is served with fried wonton chips and garnished with pickled mustard seeds and micro cilantro.

In addition to making food for us, he also shared his recipe, which can be found below.

Pickled Mustard Seed Recipe:

Mix 2250 grams water, 345 grams sherry vinegar, 150 grams sugar, 26 grams salt, and 200 grams mustard seed in a pot and bring to a simmer. Cook until the liquid is reduced by half and has thickened.
A few sprigs of micro cilantro or a few picked cilantro leaves will suffice.

Wanton Chips Recipe:

2 inch squares, cut in half, fry until golden brown.

Tartare Recipe:

3 oz or ½ cup cleaned and chopped beef tenderloin
5 grams or ½ a small shallot small diced
2 tbsp Thai curry aioli (we mix a house-made curry paste with aioli)
Any red curry paste mixed with a good mayo will suffice. Mix until slightly spicy.
10 grams or 1 TBSP crunchy garlic in chili oil (chili crunch is an OK substitute)
10 leaves picked parsley, chopped
10 leaves picked cilantro, chopped
1/2 tsp salt
1/4 tsp black pepper
1/2 tbsp pickled mustard seeds
Spoon the meat mix into a ring mold and pat down flat, garnish the top with a small spoonful of the pickled mustard seeds and cilantro leaves.

Making beef tartare with Church and Union

Chef Aaron Dearing shared the restaurant’s recipe with us.

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