Beef tartare



  • Beef tenderloin 80 gr
  • Capers 3 gr
  • Parsley 1 gr
  • Seaweed 15 gr
  • Olives 5 gr
  • Mustard 6 gr
  • Extra olive oil 15 gr
  • Green peas 5 gr
  • French onion 2 gr
  • 1 chicken egg
  • ketchup 10 gr
  • buckwheat chips 10 gr
  • lemon peel 5 gr
  • sorrel
  • balsamic vinegar 50 ml
  • soy sauce 40 ml
  • Worcestershire sauce 15 ml
  • Tabasco sauce 3 ml
  • Onion mayonnaise 130 ml
  • Vinegar 5 ml

Preparing the sauce: mix necessary amount of ketchup with mustard.

Then make an onion mayonnaise. Blanch green onions and put them in ice. Shift to a sieve to remove water. Then blend to a condition of mashed potatoes. Add mayonnaise to the prepared onion puree. Adjust to taste.

Dressing for tartare sauce: mix balsamic vinegar with Worcestershire and tabasco sauces.

Finally mix ketchup with mustard, onions mayonnaise and dressing.

Buckwheat chips: Boil buckwheat, blend it. Then spread the resulting paste on a silicone rug and cook in an oven at 90 degrees for 3.5 hours. Deep-fry the dried chips at 90 degrees until ready (crispy crust).

Serving: Lay out the tartare on a plate, then a chicken yolk, decorate with  green peas, leaves of a sorrel and buckwheat chips.

The dish is ready. Bon appétit!

Recipe: Uilliam Lamberti, Georgy Troyan.



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