Saint Lucian Spiced Beef Tartare

Ingredients

In this adaptation, the traditional Korean Yukhoe is transformed into a Saint Lucian delight by incorporating Caribbean spices and flavors. The original dish typically includes ingredients like soy sauce, sesame oil, and Asian pear, which are replaced with island spices such as allspice, thyme, and scotch bonnet peppers. The garnishes are also modified to include local herbs and crispy plantain chips, adding a Caribbean twist to the presentation. We alse have the original recipe for Yukhoe, so you can check it out.

• 300g (10.5 oz) beef tenderloin, finely chopped 300g (10.5 oz) beef tenderloin, finely chopped
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon Saint Lucian rum 1 tablespoon Saint Lucian rum
• 1 teaspoon allspice 1 teaspoon allspice
• 1 teaspoon thyme leaves 1 teaspoon thyme leaves
• 1 scotch bonnet pepper, seeded and finely chopped 1 scotch bonnet pepper, seeded and finely chopped
• 2 green onions, finely chopped 2 green onions, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• Salt and pepper, to taste Salt and pepper, to taste
• Plantain chips, for serving Plantain chips, for serving
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 25g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, combine the finely chopped beef, lime juice, Saint Lucian rum, allspice, thyme leaves, scotch bonnet pepper, green onions, garlic, and fresh cilantro.
2. 2.
   Season with salt and pepper to taste.
3. 3.
   Mix well until all the ingredients are evenly incorporated.
4. 4.
   Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. 5.
   Serve the spiced beef tartare chilled, garnished with fresh cilantro leaves, alongside crispy plantain chips.

Treat your ingredients with care...

• Beef tenderloin — Ensure the beef is fresh and of high quality. Use a sharp knife to finely chop the beef into small pieces, ensuring even texture throughout.

Tips & Tricks

• For a milder version, reduce the amount of scotch bonnet pepper or remove the seeds.
• Adjust the seasoning according to your preference by adding more lime juice or spices.
• Serve the spiced beef tartare immediately after chilling for the best flavor and texture.
• Experiment with different herbs and spices to personalize the dish to your liking.
• Ensure the plantain chips are crispy and lightly salted for a perfect accompaniment.

Serving advice

Serve the Saint Lucian Spiced Beef Tartare as an appetizer or a light lunch. Arrange the dish attractively on individual plates or a large platter, garnishing with fresh cilantro leaves for a pop of color. Accompany the tartare with crispy plantain chips for scooping and adding a delightful crunch to each bite.

Presentation advice

To enhance the presentation, consider molding the spiced beef tartare into small round shapes using a ring mold. Place the molded tartare on a bed of fresh lettuce leaves and garnish with additional herbs and edible flowers for an elegant touch. Serve with a side of plantain chips arranged in a decorative pattern.