Beef Tartare with Red Caviar and Flatbread
Sauces and Marinades • Argentinian
Description
In a restaurant, this tartare is served with hot potato flatbreads. Here’s the recipe: The night before, prepare the dough for the potato flatbreads. Combine 3 g of dry yeast, 650 g of flour, 350 g of peeled baked potatoes, add salt to taste, a tablespoon of honey, and pour in 325 ml of water. Refrigerate the dough overnight. Remove the dough from the refrigerator, shape it into flat rounds, and fry them in olive oil with rosemary in a skillet on both sides.
Ingredients
- Veal Tenderloin 15 oz
- Whole egg 3 pieces
- Pickled Cauliflower 0 oz
- Capers 0 oz
- Red Caviar 5 teaspoons
- Dijon Mustard ½ spoons
- Dijon Mustard ½ spoons
- Olive Oil 0 fl oz
- Worcestershire Sauce 0 fl oz
- TABASCO® 0 fl oz
- Shallot 0 oz
- Parsley 0 oz
- Ketchup ½ spoons
Step-by-Step Guide
Step 1
Prepare the tartar sauce. Combine whole grain mustard and Dijon mustard, olive oil, egg yolks, Worcestershire sauce, Tabasco, parsley, shallots, finely chopped pickles, ketchup, and capers. Mix thoroughly.
Step 2
Cut the meat into small cubes (it's better to use the tail or head of the cut, as the middle part can be used for steaks).
Step 3
Combine the finely chopped beef with the sauce.
Step 4
Arrange the tartare on plates, placing a spoonful of red caviar on each serving.
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