4
Classic Steak tartare of veal tenderloin
0 - 30 minutes
veal tenderloin
*
prepare fresh
Preparation
Cut the tenderloin in slices of a few mm thick, slice in stripes and slice to tartare with a nice course texture (not to finely). In a big bowl add the chives, parsley, capers, shallots, cornichons, Worcestershire sauce, tomato ketchup, mustard and fresh ground pepper and salt (Fleur de Sel), mix well with a big spoon and season to taste with pepper/salt and the other condiments.
Dress the croutons and salad garnish on the plates, divide the tartare in 4 parts and press in a ring to a nice round burger shape. Dress on the croutons, make a small hole in the middle and put the egg yolk in the middle. Season yolk with pepper and salt and garnish the tartare with cornichon, herbs, greens and flowers.
Classic French Enjoyment!
Ingredients:
- 500 gr veal tenderloin
- 20 gr capers chopped
- 25 gr shallot finely chopped
- 25 gr cornichon chopped
- 1 tsp Worcestershire sauce
- 25 gr tomato ketchup
- 25 gr mustard
- 10 gr Fresh parsley chopped
- 10 gr fresh chives chopped
- pepper and salt to taste
- 4 big round croutons
- 4 egg yolks (Bio Farm)
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