Ingredients
Tar Tar:
1/2 pound fresh beef tenderloin (finely chopped)
2 shallots (minced)
1 garlic clove (minced)
2 Tbs. chives (chopped)
1 Fuji apple (peeled and diced very small)
3 Tbs. olive oil
1 tsp. sambal chili paste
1 Tbs. pistachio oil
1/4 cup pistachio (toasted and finely chopped)
Curry aioli:
1 egg
1 Tbs. Dijon mustard
2 lemons (juiced)
1 cup curry oil (grape seed oil warmed slightly with 2 Tbs. Madras curry powder)
Preparation
TarTar: Mix the beef with the shallots, garlic, chives, apple, sambal, pistachio oil, and salt and pepper. Keep the chopped nuts for later.
Curry Aioli:
Blend the egg, mustard and lemon juice in a blender while drizzling in the cold curry oil. Season with salt to taste.
To serve, in a nice shot glass place a tablespoon of the tartar, and then a teaspoon of the curry aioli with a sprinkle of nuts. Then put another layer of tartar and finish with some more nuts on the top. Refrigerate until serving.
