Beef Tartare with Capers, Mushrooms, and Red Onion
Appetizers • French
Description
Beef tartare with capers, mushrooms, and red onion
Ingredients
- Veal Tenderloin 5 oz
- Pickled Cauliflower 0 oz
- Pickled capers 2 tablespoons
- Spanish onions 1 head
- Pickled Chanterelles 0 oz
- Dijon Mustard 1 teaspoon
- Olive Oil 1 tablespoon
- Chopped Sage Leaves 2 tablespoons
- White Pepper (whole) to taste
- Quail Egg 1 piece
- Ocean salt to taste
- Worcestershire Sauce 1 teaspoon
- Soy Sauce 0 fl oz
- Balsamic Vinegar to taste
- Arugula 1 bunch
- White bread 1 slice
Step-by-Step Guide
Step 1
Rinse the meat, remove membranes and veins, dry, and cut into small cubes.
Step 2
Finely chop the mushrooms, red onion, cucumbers, and capers.
Step 3
Leave half of the chopped ingredients for garnish, mix the rest in a large bowl with the meat, Worcestershire sauce, soy sauce, and mustard (try not to crush the grains). Add salt and pepper.
Step 4
Form a cylinder from the mixture on a plate (it's better to use a mold).
Step 5
Make a depression in the center and pour the raw yolk from the quail egg into it.
Step 6
Place the arugula on the plate in a small 'heap', season with balsamic vinegar and olive oil.
Step 7
Cut the slice of bread in half to make two triangles. Lightly toast in a toaster or on a grill pan.
Step 8
Arrange the chopped ingredients left for garnish (mushrooms, cucumbers, capers, red onion, chives) around the tartare in separate piles.
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