Tartare César
Serves 1
Directions
- 1Take a nice cut of beef from your butcher.
- 2Cut the beef lengthwise in the direction of the fibers.
- 3Cut the beef in the other direction to make small pieces.
- 4Place the meat in a bowl.
- 5Add a little filling: one finely chopped shallot, two to three cut pickles, a glass of cebette, and a few grilled pine nuts.
- 6Store the meat mixture in the fridge.
- 7Cut leftover hard bread into crusts.
- 8Fry the bread crusts in a pan with a drizzle of olive oil until well toasted.
- 9Roughly cut a few salad leaves and put them in a bowl with the bread crusts and some parmesan shavings.
- 10For the sauce, put one egg yolk in a bowl.
- 11Add a little mustard and a line of vinegar.
- 12Whip the mixture with a whisk, gradually incorporating olive oil, but without making mayonnaise.
- 13Add one clove of crushed garlic, a dash of lemon, a few drops of Tabasco, a little grated parmesan, a piece of goat salt, and black pepper.
- 14Bring out your tartar and salad.
- 15Add a good amount of sauce to both and mix well.
- 16Form your tartar in a cookie cutter in the center of a plate.
- 17Add the salad nicely on the side.
- 18Remove the cookie cutter circle.
- 19Add an egg yolk on top of the tartar.
- 20Enjoy your beautiful tartar.
Ingredients
- 200 g Bavette de Boeuf
- 1 shallot
- 2 three cut pickles
- glass Vert de cébette
- few grilled pine nuts
- 1 egg yolk
- 1 Fleur de sel
- leftover hard bread
- drizzle olive oil
- few salad leaves
- parmesan shavings
- 1 egg yolk
- 1 càc mustard
- 1 càs vinaigre de cidre
- 80 g olive oil
- 1 clove crushed garlic
- 1 dash lemon
- drops Tabasco
- grated parmesan
- 1 piece goat salt
- black pepper
Equipment
bowlpanwhiskcookie cutter
Tips
- It's perfect if your girlfriend is a vegetarian, everyone can eat their own side of the recipe.
- Avoid making mayonnaise when whipping the sauce.
- Do not overdo the good things with parmesan.
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