4
Veal tartare / tomato / parsley
0 - 30 minutes
Veal Round of rump
***
prepare fresh
Culinaire Saisonnier
Preparation
For the jus, blend the tomatoes and drain on a pass-through cloth. Season with the remaining ingredients and bind with xanthan gum if necessary. For the oil, blend the ingredients at 110˚C and drain on a cloth. Mix all the ingredients for the honey tomato marinade.
Roast the tomatoes, remove the skin and place in the marinade. Make a homogeneous mass of the ingredients for the cream just like a mayonnaise. Cut thin slices of the radish and place on ice water. Cut a tartare from the veal loin and season.
Dress on plate and spoon on the jus. Drizzle in some oil.
Ingredients:
- radishes
- veal round of rump
For the tartare:
- 400 g Veal Round of rump
- 25 g diced gherkins
- 25 g capers
- 15 g chopped parsley
- 1 chopped shallot
- Tabasco sauce
- Worcestershire sauce
- 2 egg yolks
- olive oil
For the parsley cream:
- 70 g egg white
- 70 g yoghurt
- 70 g sushi vinegar
- parsley oil
For the tomato jus:
- 500 g tomatoes
- sushi vinegar
- Tabasco sauce
- salt
- sugar
- lemon juice
For the parsley oil:
- 2 bunches of curly parsley
- 400 ml sunflower oil
For the honey tomatoes:
- 12 honey tomatoes
- 1/2 shallot
- 50 g chives
- 15 g brown sugar
- 1 clove garlic
- 100 g sunflower oil
- 30 g white wine vinegar
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