Beef tartar




  • Beef tenderloin 70gr
  • Marinated cucumbers 6gr
  • Marinated cucumbers 30gr
  • Capers 6gr
  • Schalot, cleaned 3gr
  • Balsamic vinegar 3gr
  • Worcestershire sauce 3gr
  • Heinz ketchup 7gr
  • Mustard 2gr
  • Olives 6gr
  • Olive oil 11gr
  • Black pepper 1gr
  • Tabasco sauce
  • Sea salt 1gr
  • Parsley 1gr
  • Egg 1
  • Marinated yolks 1
  • Parmesan cheese 3gr
  • Buckwheat 35gr
  • Salty cucumber
  • Cream



Clean up the tenderloin from pellicles and streaks. Cut meat into cubes, add chopped marinated cucumbers, capers, olives, schalot, parsley, tomato sauce, olive oil, mustard and tartar flavouring: tobasco (a drop), balsamic vinegar, an equal amount of Worcestershire and soy sauces. Mix everything up.

Stew buckwheat, onions, olive oil and chicken broth together until half-ready. Add grated parmesan, 33% cream and parsley.

Roast buckwheat, dry and roast in a deep-fry, as a result we have chips. Marinate yolk in a mushroom broth, adding wine vinegar.

Lay out tartar, put marinated cucumber on it. Put yolk atop of fried egg white. Lay out the buckwheatto beside, sprinkle with Parmesan and buckwheat chips.


Recipe: Uilliam Lamberti, Georgy Troyan

9 10


Tags: meat


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