Parisian Beef Tartare with Truffle Aioli and Rye Bread Croutons
⏳ Time
20 minutes
🥕 Ingredients
20
🍽️ Servings
3
Description
Parisian Beef Tartare with Truffle Aioli and Rye Bread Croutons
Ingredients
- Beef chuck roast - 2.8 oz
- Chips - 0.5 oz
- White Balsamic Cream - 0.1 oz
- Radish - 0 oz
- Pickled pearl onions - 0 oz
- Quail Egg - 1 piece
- Pickles - 4.2 oz
- Spanish onions - 4.2 oz
- Capers - 0.7 oz
- Garlic - 1.1 oz
- Worcestershire Sauce - 2 fl oz
- TABASCO® - 2 fl oz
- Aioli Sauce - 4.2 oz
- Ketchup - 5.6 oz
- Soy Sauce - 0 fl oz
- Salt - 0.1 oz
- Olive Oil - 5 fl oz
- Mayonnaise - 2.8 oz
- Chili jam - 0.4 oz
- Gochujang Paste - 0.4 oz
Step by Step guide
Step 1
To prepare the aioli sauce, mix mayonnaise, chili sauce, and kimchi paste until smooth.
Step 2
To prepare the tartare dressing, blend aioli sauce, Worcestershire sauce, soy sauce, pickles, capers, ketchup, olive oil, garlic, red onion, and TABASCO. Adjust to taste, adding ground black pepper and salt.
Step 3
Boil the quail egg, peel it, and cut it in half.
Step 4
Chop the beef into small cubes and mix it with the tartare dressing, then place it on a plate over a smear of balsamic cream, garnishing with chips made from Borodinsky bread, quail egg, and slices of radish.
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