Beef Tartare with Capers

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe is based on the work of a well-known American chef, John Smith, who leads the kitchen at his namesake restaurant. For the tartare, it's best to buy beef tenderloin from the market; it should be as fresh as possible: the more tender the meat, the better the result will be.

Ingredients

Chicken Egg - 4 pieces
Potato - 4 pieces
Capers - 0.5 oz
Veal Tenderloin - 10.6 oz
Gherkins - 0.5 oz
Garlic - 1 clove
Butter - 5.8 oz
French Baguette - ½ pieces
Olive Oil - 5 teaspoons
Safflower Oil - 7 fl oz
Honey - 1 tablespoon
Vinegar essence - ½ spoons
Dijon Mustard - 1 tablespoon
Worcestershire Sauce - 0 fl oz
Balsamic Vinegar - 1 tablespoon
TABASCO® - 0 fl oz
Ketchup - 1 tablespoon
Arugula - 1.4 oz
Thyme - 0.2 oz
Shallot - 1 head
Chives - 0.1 oz
Fresh basil leaves - 0.1 oz
Parsley - 0.1 oz
Salt - to taste
Chili Flakes - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Wash the potatoes, cut them into large pieces, and place them in a hot skillet with 150 grams of butter and thyme. Season with salt and turn the heat to maximum. When the butter starts to foam, reduce the heat by half and stir, shaking the skillet. After 15 minutes, if the potatoes have become soft, remove from heat.

Step 2

Remove the thyme from the skillet and drain the remaining oil. Prepare the mayonnaise as the base for the tartar sauce. Mix the yolks of 2 eggs with half a teaspoon of mustard and regular vinegar, seasoning with salt and pepper. Whisk while gradually adding sunflower oil until the mixture is smooth and homogenous. Add a teaspoon of water to stabilize the emulsion.

Step 3

Boil 2 eggs for exactly 9 minutes. Remove the veins, sinews, and fat from the beef tenderloin, then slice it into thin pieces about 5 mm thick across the grain, and finally chop these pieces into small cubes.

Step 4

Chop the capers, gherkins, and boiled eggs into pieces the same size as the meat, and the shallots a bit smaller. Finely chop the chives, basil leaves, and parsley. Add all of this to the mayonnaise — and the tartar sauce is ready. Mix 2 tablespoons of the prepared sauce with Tabasco, ketchup, and Worcestershire sauce into the ground beef.

Step 5

Slice the baguette into 1 cm thick pieces, place 2 grams of butter on each piece, and put them in the oven to bake in the 'Grill' mode until golden brown. Using a food ring, arrange the tartare on the plates in which the dish will be served.

Step 6

Combine half of the Dijon mustard with honey, balsamic vinegar, and olive oil. Add a finely chopped clove of garlic, whisk everything together, and dress the arugula with this sauce.

Step 7

Arrange two toasted croutons on each plate with beef tartare, accompanied by fried potato wedges and a handful of arugula. Garnish with a sprig of thyme, large flakes of salt, and a sprinkle of freshly ground black pepper.