Beef Tartare with Romesco & Crumbled Goat Cheese

· 2 min read
Beef Tartare with Romesco & Crumbled Goat Cheese

Romesco Sauce


  • 1 sautéed red bell pepper
  • 3 ripe tomatoes, roasted
  • 1/4 cup blanched almonds
  • 2 garlic cloves, roasted
  • 2 Tbsp sherry vinegar
  • 1 tsp paprika
  • 1/2 cup olive oil
  • Salt and pepper to taste


  1. In a food processor, combine the roasted red peppers, roasted tomatoes, almonds, and roasted garlic.
  2. Pulse until finely ground.
  3. Add the sherry vinegar and paprika, and blend until smooth.
  4. Season with salt and pepper to taste.
  5. Transfer to a bowl and set aside.

Beef Tartare


  • 80g beef fillet
  • 1 small shallot, finely chopped
  • 1 tsp whole pearl mustard
  • 1 Tbsp Romesco sauce
  • 1 Tbsp Olive oil
  • Salt and pepper to taste
  • Chopped parsley
  • Picked parsley


  1. Place the finely diced beef in a bowl.
  2. Add the chopped shallot, whole pearl mustard, and romesco.
  3. Mix gently but thoroughly to combine all ingredients.
  4. Season with salt and pepper to taste.
  5. Cover and refrigerate until ready to serve.

Toasted Almonds


  • 1/4 cup sliced almonds


  1. Preheat a dry skillet over medium heat.
  2. Add the sliced almonds and toast, stirring frequently, until they are golden brown and fragrant.
  3. Remove from the skillet and let cool.

Assembling Beef Tartare with Romesco & Crumbled Goat Cheese

  1. Heat a saucepan to medium heat.
  2. Add sliced almonds and lightly toast.
  3. Remove from saucepan and allow to cool.
  4. Roughly chop tomatoes and red bell peppers.
  5. Place in the saucepan and sauté until soft.
  6. Add saucepan ingredients to a blender.
  7. Add vinegar, almonds, paprika, salt, and pepper.
  8. Blend and allow to cool.
  9. Dice beef fillet.
  10. Dice shallot.
  11. Chop parsley.
  12. Add all ingredients to a mixing bowl and stir together until well combined.
  13. Plate in your chosen dish.
  14. Crumble goat cheese over the top and garnish with picked parsley.
Maximus Perry

About Maximus Perry

Co-head chef at 5th Street Restaurant



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