Hello and happy Sunday everyone! If you don’t know this already, I am a huge fan of Top Chef. I’m usually not into cooking competition shows because they usually consist of Guy Fieri yelling absurd puns and the competitors just being over-the-top in both their cooking and personalities. However Top Chef is different. A couple of months ago, a new season of Top Chef Canada was released, and I have to say, these chefs got talent! What’s even more exciting is that a couple of weeks ago, the chefs were asked to recreate a classic French dish using only plant based ingredients! I think this was the first vegan challenge in Top Chef history and I couldn’t have been more excited. Every dish turned out amazing, but the one that really caught my eye was Chef JP’s vegan steak tartare. I knew I had to try making it for myself and I have to say, I am blown away by not only how easy it was to make but by how much it reminded me of steak tartare.
Now there was no recipe posted after the episode aired, so I had to go off of what I saw him use in the episode and by doing some research on what is classically used in a steak tartare. JP used plums and beets to replaced the meat and used other ingredients you would normally find in steak tartare like steak seasoning, chives, capers, and shallots. I served my tartare alongside some of my sister’s homemade country loaf. Toast a few slices of good bread until crunchy and serve!
With the warm weather finally here, I think this tartare is great to serve for your next summer dinner party as beets and plums are now in season and who wouldn’t be impressed by this?
Plum and Beet TartarePrint Recipe
- 1 plum
- 1 steamed and cooled yellow beet
- 1 tsp of chopped flat leaf parsley
- 1 tsp of finely chopped chives
- 2 finely chopped baby pickles
- 2 tsp of finely chopped capers
- 1 tsp of grated horseradish
- 1 tsp of vegan mayo
- 1 tsp of dijon mustard
- 1 finely chopped shallot
- 1 tsp of steak seasoning
- 1 tsp of lemon juice
- 1/2 tsp of olive oil
Begin by chopping your plum and yellow beet into 1 cm cubes. Try to keep the dice small and consistent but still big enough to have some texture.
In a bowl, place your beets and plum and throw in the rest of the ingredients listed. Give everything a stir and taste for seasoning. The steak seasoning already has salt in it, but see if it needs more. Avoid over dressing the tartare with olive oil and lemon juice, as you don't want the mixture to become liquidy.
Once satisfied with the taste, place the bowl in the fridge to keep cold. This is best served with some crunchy bread like sourdough or you can eat as is, as it makes a great summer salad.
This recipe makes enough for 4 people as a light appetizer.