Steak Tartar With Curry Aioli And Pistachio Crust

• 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)

1. TarTar:
2. Mix the beef with the shallots, garlic, chives, apple, sambal, pistachio oil, and salt and pepper. Keep the chopped nuts for later.
3. Curry Aioli:
4. Blend the egg, mustard and lemon juice in a blender while drizzling in the cold curry oil. Season with salt to taste.
5. 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.

beef tenderloin, shallots, garlic, chives, apple, olive oil, sambal chili paste, pistachio oil, pistachio, curry, egg, mustard, lemons, curry oil

Taken from www.epicurious.com/recipes/member/views/steak-tartar-with-curry-aioli-and-pistachio-crust-1273985 (may not work)