Restaurant Recipes: Mareida's Beef Tartare

Beef tartare is synonymous with café culture, French bistros and leisurely long lunches. For Nicolas Einerson, head chef at Mareida, the inspiration instead came from crudo valdiviano, a traditional preparation from Valdivia in southern Chile. Describing the dish as "one of the country’s most distinctive regional preparations," Nicolas has reimagined the dish through his own personal lens – one that reflects his Chilean upbringing and Swedish heritage. 

The dish itself is made using British beef fillet, carefully diced by hand to preserve its texture. The tartare is dressed with a yoghurt-based dressing featuring pickles, capers, fresh herbs and lemon, bringing freshness, acidity and a subtle savoury element to the beef. A cured egg yolk, fresh chives and a seaweed powder are then added to further depth and umami to the dish.

The tartare is finished with a traditional homemade Scandinavian rye bread and a quince purée, which adds a gentle sweetness and acidity, balancing the richness of the beef and the freshness of the dressing.

Ingredients

• 380g of beef fillet
• Yoghurt: 80g 
• Mayonnaise: 48 g
• Dijon mustard: 1½ tsp
• Worcestershire sauce: ½ tsp
• Lemon juice: 1½ tsp
• Olive oil: ½ tsp
• Diced shallots: 16 g
• Chopped cornichons: 13 g 
• Chopped capers: 1½ tsp
• Chopped pickled onion: 1½ tsp
• Chopped coriander: 1 tsp
• Chopped parsley: 1 tbsp
• Cracked black pepper: 1 generous pinch
• Salt: 1 small pinch 

Method