Steak Tartare
Ingredients
Tartare
- 400 g Undercut of beef
- 40 g echallot
- 40 g pickles
- 40 g Capers
- 10 g Mustard
- 50 g Tomato Ketchup
- 2 pcs Egg yolk
- to taste Tobasco
- to taste Parsley
- to taste Fleur de sel
- to taste black pepper
- to taste Pepper, Espelette
Carpaccio
- 200 g Beef carpaccio
Marinade
- 50 cl Olive oil
- 30 cl Lemon juice
- 0,5 pcs Lemon zestes
Garnish
- 12 pcs green asparagus
- 8 pcs Raddice
- 50 g mixed herbs
- to taste Vinaigrette
- 20 slices Cheese. Parmesan
- 50 g Cheese. Parmesan raped
- 0,25 pcs Black raddice
Finish
- 4 branches chervel
- 4 branches Chives
- 4 pcs Egg yolk
Instructions
Beef tartare
- Chopp the meat with a chef’s knife and place on ice. Mixed with the garnish and the egg yolk and season to taste with the sauces and condiments.
Beef carpaccio
- Place the meat in the freezer to herden it slightly. Cut into thin slices of 1 mm thickness with the meat slicer. Season just prior to serving. Bring to taste with the marinade.
Garnish
- Peel and wash the asparagus and cut into thin slices with a mandoline. Cut the radish in the same fashion. Peel the black radish and cut thin slices with a vegetable peeler. Blanch quickly in boiling water and chill in ice water bath. Roll in the shape of a rose. Prior to serving, toss these ingredients with the marinade of the carpaccio.
Finish
- Make a nice round of the tartare in the center of a plate. Put the egg yolk on top of it. Place the carpaccio in a circle around the tartare and a little of the vinaigrette next to it. Place the garnish on the plate and serve.
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