Beef and Beet Tartare by Andrea Marchesin

 


Beef and Beet Tartare by Andrea Marchesin

INGREDIENTS

Beef tenderloin 100 g

Red beets 50 g

Shallots 1 tea spoon

Dijon mustard 1 tea spoon

Egg yolks 2

Capers 1/2 tea spoon

Worcester sauce 1/2 tea spoon

Celery root as needed

Balsamic vinegar

Trout Roe 15 g

Skimmed milk

Butter

Salt and pepper

Agar agar

Extra virgin olive oil

Step01

Light up some charcoal and cook beets inside the embers. Once the beets are cooked, peel them, cut them in large, even cubes and keep the trimmings.

From the cubes of beets make a fine concasse, preserve in the fridge.

Step02

Blend the trimmings with a little vegetable stock and strain the mixture trough a fine sieve.

Add a little balsamic vinegar and 4% agar agar to the blended beet juice. Heat gently and process it with a hand blender to dissolve the agar agar.

Cool down the mixture in an ice bath. Once thickened, process with a hand blender one more time, then pass it trough a fine sieve.

Keep the blended beet mixture refrigerated in a squeeze bottle.

Step03

Pick only the leaves from the parsley. Dip the parsley leaves in oil and put them on top of a plate wrapped with plastic wrap.

Cook the parsley leaves in the microwave at max power for 30 seconds. Dry them on paper towel and preserve them in a dry place or dehydrator.

 

Step04

Peel the celery root, and cut it into thin slices. Put the slices in a vacuum bag with butter and skimmed milk. Cook it at 90°C for 180 min.

For a faster procedure, the sliced celery root can be cooked with milk, butter and vegetable stock until cooked through (soft enough to be pressed between the fingers).

Step05

Finely dice the filet mignon and season it with all remaining ingredients. 

Step06

Plate the tartare in 3 quenelles, make the celery root and beets gel dots and add the parsley leaves. Finish with the trout caviar.

 

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