Roel Van Camp’s Beef Tartare, sea grapes, puffed tendons & grapeseed mayonaise

Serves: 2


Beef tartare:
200g good quality grass-fed beef
1 small French shallot, finely chopped
¼ chives, finely chopped
1 tablesp capers, chopped
1 tablesp gherkins, chopped
3-4 drops tabasco
½ tablesp Worcestershire
½ teasp freshly ground black pepper
1 egg yolk
Sea salt, to taste

Grapeseed mayonnaise:
3 egg yolk
1tbsp Dijon mustard
1teasp lemon juice
½ tbsp vinegar
Pinch salt
Pinch caster sugar
350 grapeseed oil


Using a knife, coarsely mince the beef by hand.
Combine all ingredients and mix well. Season to taste if needed.

For the mayonaise:

Bring the yolks, mustard, vinegar, sugar and salt into a bowl of an electric mixer and whisk until combined. With the motor running slowly add the oil in a thin stream. Keep in fridge until required.

Wine Suggestion

Region:  Marlborough Region, NZ
Varietal:  Pinot Noir

On the nose it shows fruits characters of mulberry, cherry and red plums with savoury spices, cocoa powder and a hint of toasty oak. Elegant and juicy on the palate, it displays multi-layered fruit flavours accompanied by soft, fine tannins. This wine has elegant structure, silky texture and juicy acidity to give freshness, and it culminates in a lingering finish.

Tasting Notes

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