Beef Tartare with Sorrel, Capers, and Croutons
Sauces and Marinades • Abkhazian
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 0 oz
- Lamb Neck Fillet 15 oz
- Creamy Horseradish 1 tablespoon
- Mustard Greens 1 tablespoon
- Capers 12 pieces
- Capers 1 tablespoon
- Sorrel 5 oz
- Quail Egg 4 pieces
- Salt to taste
- Borodinsky Bread 5 oz
- Unrefined Sunflower Oil 5 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 355°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.
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