chef 1.JPG
Photo by Leslie Kelly
Chef Chris Opsata's menu is a work in progress.
URBAN enoteca, the super-cool warehouse space turned into a tasting room (with

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This Week's Grillaxin Recipe Requires No Cooking: Beef Tartare

chef 1.JPG
Photo by Leslie Kelly
Chef Chris Opsata's menu is a work in progress.
URBAN enoteca, the super-cool warehouse space turned into a tasting room (with seven great Washington wineries), is barely two months old and already chef Chris Opsata's menu is evolving. The intriguing list of bites and small plates is expanding. A wine-country brunch debuts this Sunday--long before kick-off of the Super Bowl--as a multi-course feast where options include cider-braised Carlton Farms pork belly served on top of grits. This recipe was featured during a recent farm-to-table event called Terroir: Grapes and Meat--a preparation of raw beef, which Opsata sourced from Gleason Ranch.

Read part one and part two of this week's Grillaxin Q&A for more.

Beef Tenderloin Tartare

2 small anchovy fillets, rinsed and chopped

2 teaspoons capers, minced

1 teaspoon Dijon mustard

10 ounces beef tenderloin, finely chopped

2 tablespoons shallots, minced

1 tablespoon flat leaf parsley, finely chopped

½ teaspoon Worcestershire sauce

4 tablespoons olive oil

Sea salt

Combine ingredients and season to taste.

Red Chili Gelee

4 mild red chilis, seeded and minced

¼ cup hot sauce (such as Tabasco )

½ cup warm water

2 tsp agar agar

Add top three ingredients into blender. Blend on high for 30 seconds. Slowly add in agar powder, blend an additional 15 sec. Pour onto sheet pan, let set in cooler for two hours.

Serve tartar on top of the chili gelee.

Garnish with a halved hard-cooked quail egg and minced chives.

Serves 4.

 
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