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Brandon Hudson Culinary Project Manager 

Brandon Hudson
Culinary Project Manager


Australian Grassfed Beef Tartare with Kimchi and Furikake

Recipe courtesy of Chef Brandon Hudson
Sponsor: True Aussie Beef & Lamb

Serves: 10


  • 2 ½ lb Beef tenderloin, cut into small dice
  • 5 Tbsp Daikon kimchi brunoise
  • 5 Tbsp Rice vinegar
  • 5 Tbsp Dijon mustard
  • 5 Tbsp Shallot brunoise
  • 1 cup Kimchi juice
  • 5 Tbsp Chopped capers
  • 5 Tbsp Finely sliced chives
  • To taste Salt and fresh ground black pepper
  • 40 large Butter lettuce leaves
  • 6 Tbsp Furikake seasoning


  1. Fold all ingredients together except butter lettuce and 1 Tbsp furikake.
  2. Cover and refrigerate.
  3. For each serving, gently pack 4 oz tartare in a 2-inch ring mold slightly off center of each plate.
  4. Garnish with a pinch of furikake.
  5. Arrange 4 large leaves of butter lettuce fanned out above tartare.

Chef’s Notes

It’s very important to keep beef extremely cold, taking out small amounts at a time to dice. Placing tenderloin in the freezer 10 to 15 minutes ahead of cutting makes it much easier to dice.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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