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Ramon Gouws – Asian Steak Tartare

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Ramon Gouws –

Asian Steak Tartare

Ramon Gouws – Asian Steak Tartare


20 Min


4 Persone



For the Steak Tartare Base:

400g good quality beef fillet/

Bavette/ Hangar, finely minced

100g red onion, fine brunois

20g   sesame seeds, toasted 

For the Wasabi Salsa Verde:

30g wasabi leaves, finely


10g celery shoots, as is

5g garlic chives, finely


2T soy sauce

1T sesame oil

2t rice vinegar


For the Yellow Pepper Gel:

200g yellow pepper puree

20g sugar

3.4g gelatine  

For the Miso Mayo:

30g miso paste

5g honey

1T water

100g B-Well Tangy & Creamy Mayonnaise 

For the garnish:

12 baby Tatsoi leaves

12 wild garlic flowers

12 coriander flowers


Method to prepare the steak tartare:

  • Thoroughly mix the beef with the red onion until well incorporated and season to taste without pepper. 

Method to prepare the Salsa Verde:

  • Combine all the wet ingredients in a bowl and whisk until emulsified.
  • Add in all the herbs, fold through and do not season. 

Method to prepare the Yellow Pepper Gel:

Warm the yellow pepper puree with the sugar.

Add in the bloomed gelatine and let set in the refrigerator.

Blend until smooth. 

Method to prepare the Miso Mayo:

  • In a double boiler, add the miso paste, water and honey and cook until smooth- for about 4 minutes, then let it cool.
  • Add the cold miso mixture to the B-Well Mayonnaise, and mix through very well, then pass through a fine sieve.
  • Once passed, spoon into a squeeze bottle. 

To assemble the dish:

  • Spoon the steak tartare mixture onto a plate into a ring cutter and even out.
  • Mix the wasabi salsa verde again and carefully drizzle over the top of the Steak Tartare.
  • Dot the yellow pepper gel randomly over the top of the tartare.
  • Dot the miso mayo over the top of the tartare.
  • Garnish with 3 of each of the garnishes per plate.
  • Sprinkle with salt.

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