Alberta Elk Tartare with Pickled Shallots, Pine Nuts and Truffle
From Michael Noble, chef and owner NOtaBLE and The Nash.
- 8 oz. shallot, sliced thin
- 1-1/2 T. kosher salt
- 1 c. water
- 1/2 c. red wine vinegar
- 2 oz. sugar
- 1/4 tsp. mustard seeds
Put shallot slices in a non-reactive bowl. Whisk together salt and water to dissolve most of the salt, then pour over shallots. Let sit at room temperature for one hour.
After one hour, drain shallots but don’t rinse. Place back into a dry bowl. Bring vinegar, sugar and mustard seeds to a simmer, pour immediately over the shallots. Let mixture cool, then place, covered, in the fridge for a minimum of 12 hours, but can keep for several weeks.
- 12 oz. elk tenderloin, sliced into 1/8-inch thick slices, set onto 4×4-inch pieces of parchment paper, then frozen
- 3 T. pickled shallot, drained well and minced fine
- 2 T. coarsely chopped cornichon pickles
- 1-1/2 T. capers, drained well and chopped coarsely
- 2 T. white anchovy fillet, chopped fine
- 1 t. chives, chopped
- 1/4 c. extra-virgin olive oil
- 1 t. truffle tapenade (available in specialty food stores)
- freshly ground black pepper to taste
- 1 t. Maldon salt
- Italian pine nuts, toasted and tossed with a dash of olive oil
- baby arugula or microgreens as garnish
- toasted baguette slices to serve
Remove the elk from the freezer and let it thaw slightly. While the elk is thawing, combine the shallot, pickles, capers, anchovy, chives, olive oil and truffle tapenade in a non-reactive bowl and stir to combine well.
Remove the elk from the parchment, place it on a cutting board and slice it into 1/8-inch strips, then slice in the opposite direction so you have, essentially, 1/8-inch dice.
Place the diced elk into the mixture in the bowl and stir well to combine. Stir in the pepper and salt. While it’s still cold, press the tartare into a circular or oval form on a chilled plate.
Cover the top well with the pine nuts. Garnish with the greens and serve with the baguette slices. Serve immediately as a pass-around appetizer.