Ingredients
Beef Tartare
- 2-3 oz quality tequila
- 1 8 oz filet mignon
- 2 jalapenos
- 4 oz vegetable oil
- 2 tbsp feta
- 1 green onion finely sliced
- Quail eggs for garnish
Mini Tostone Cups
- 1 bag Tio Jorge® Mini Toston Cups
Instructions
For the Beef Tartare
- Sear the beef on high heat only to create a crust. Don't cook past raw.
- Remove and place into refrigeration.
- Deglaze pan with tequila and light to cook off alcohol. Reserve.
- Torch jalapenos.
- Blend with oil and strain through a coffee filter. Reserve.
- Remove beef from refrigeration.
- Slice and mince but leave some texture.
- Place in a bowl and toss with tequila drippings, 1 tbsp jalapeno oil, feta, and green onion.
- Season and taste.
For the Mini Toston Cups
- Keep frozen until use.
- Preheat enough oil at 300 °F.
- Do not overload basket and carefully lower basket into hot oil.
- Fry for 2-3 minutes.
- Do not overcook. Serve warm.
Assembly
- Place tartare inside cups and garnish with cooked quail egg and more green onion.
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