Beef Tartare with Sorrel, Capers, and Croutons

Sauces and Marinades | Abkhazian cuisine

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

Both the meat and the eggs in this appetizer are served raw, so they must be of exceptional quality, without any compromises. Worcestershire sauce is often used in preparing tartare; you can add a few drops of it as well. However, it will overshadow the aroma and taste of the creamy horseradish, so choose wisely.

Ingredients

Shallot - 1.8 oz
Lamb Neck Fillet - 14.1 oz
Creamy Horseradish - 1 tablespoon
Mustard Greens - 1 tablespoon
Capers - 12 pieces
Capers - 1 tablespoon
Sorrel - 3.5 oz
Quail Egg - 4 pieces
Salt - to taste
Borodinsky Bread - 7.1 oz
Unrefined Sunflower Oil - 3 fl oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Remove the membranes and fat from the beef. Chop it with a knife into ground meat that is fine enough to shape into patties, yet coarse enough that each tiny piece retains the texture of the meat.

Step 2

Finely chop the shallots and caper buds. Lightly beat the quail eggs with mustard, a pinch of salt, pepper, and creamy horseradish, and mix the beaten eggs with the onions, capers, and meat. Ensure everything is well coated with the spicy mixture. Place the meat in the refrigerator for a few minutes.

Step 3

In the meantime, select about eight to ten of the most attractive sorrel leaves for decoration, and blend the remaining leaves with a pinch of salt and pepper, along with sunflower oil, until you achieve a green liquid.

Step 4

In an oven preheated to 356°F, lightly toast the bread. It can be cut into circles or triangles (for circles, you can use special cutters).

Step 5

On a plate, arrange the meat (to achieve the proper shape, you can use the same cutters), add some bread, a few leaves of sorrel, romantically scatter caper berries, and artistically drizzle a bit of sorrel oil.