Tartare my way

ZURÜCK

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Tartare is the best. You are what you eat. Yes it is vegetarian. Yay! ;). 300 grams of beef filet makes 2 portions. Serve with the real frites or brioche recipe.If you go for frite make a delicious mayonaise or sauce bernaise...

Ingredients

300 gram of handcut ala brunoise (1–2 mm cubes recommended or (Macédoine 4 - 5 mm if you like it more rustique) beef filet
10 gram of Wochester sauce
5 gram salt
3 gram black pepper
15 gram Dijon mustard
10 gram tomatoe puree with 5 grams of water mixed
40 gram finely chopped red onion
20 italian parsley finely chopped
20 gram good olive oil
20 gram chopped capers
Chili to taste. I recommend Espelette pepper (From the basque country) it is very mild and has structured heat
1 eggyolk to mix and one egg yolk on top of the tartate for each portion
salt and pepper to taste
Optional: Use ansjofish 2 filets instead of salt for more depth. Chop them very fine
Optional: 50 gram finely grated parmensan on top adds beautiful unami
Optional: Lemon juice or balsamic vinegar for aditional acidity.
Optional: For an italian touch use fresh oregano and basil finely chopped
Optional: Go asian and add a different chili, lime joice , toasted coriander seeds, toasted sesame, a touch of fish sauce instead of wochester sauce, half a clove of garlic, drops of say sauce instead of salt and deep fried noodles instead of chips. Be creative have fun! Serve with a cold peanut saté sauce.