TASTE OF TOWN: 1826

on Nov 12, 14 in Taste of Town by with Comments Off on TASTE OF TOWN: 1826

1826 Restaurant & Lounge’s Beef Tartare Cornets with Celery, Horseradish Cream and Cognac Dijon Vin

SERVES: 4

FOR BEEF TARTARE
2-1/2 oz Wagyu beef
1/2 oz celery leaves, minced
1 tbsp celeriac, blanched, brunoise
1 tbsp red onion, minced
4 wonton cones

FOR HORSERADISH CREAM

1 cup cream
1 oz horseradish
1/4 cup lemon peel, grated
1 tsp sugar

Black pepper and sea salt to taste
FOR COGNAC DIJON VIN

2-1/2 tbsp cognac
3 tbsp Dijon mustard
5 tbsp olive oil
3 tsp white wine vinegar
3 tsp ground black pepper
Salt to taste

To make the horseradish cream, combine cream with horseradish, lemon peel, sugar, salt and pepper. Refrigerate for 12 hours. Strain sauce and whisk until medium hard peaks form. In a separate bowl, make the Cognac Dijon Vin by mixing cognac, Dijon mustard, olive oil, vinegar, salt and pepper to create a vinaigrette emulsion. To make the beef tartare, mince meat in a fine Brunoise style. Stir in celery leaves and red onion. Combine beef tartare with vinaigrette until well mixed. With a melon baller, make 4 balls of meat. In wonton cones, place horseradish cream and top with balls of beef tartare to resemble ice cream cones.

Meiomi Pinot Noir 2012, California ($21.99)

A blend of three great regions and terroirs, this elegant red will wrap itself around your senses. A seduction of the tartare with its horseradish and spices, coupled with the wines’ interplay of violets, vanilla, minerals, touch of cocoa and the light acidity of the finish, will definitely leave you delighted.
Nora Adler, WineAfterDark@aol.com.

Danny Grant
Executive Chef
CUISINE:
CONTEMPORARY AMERICAN
AMBIANCE: UPSCALE
1 8 2 6
RESTAURANT & LOUNGE
1826 COLLINS AVENUE, MIAMI BEACH
305.763.8860 1826collins.com
twitter: @chefdannygrant

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