METHOD
- Take the cow fillet and clean it of nerves and fats so that only the lean part remains. Use the amount needed and chop it into very small “brunoises” and set aside.
- In a metal bowl, put a raw egg yolk, a dash of olive oil, the mustards, a few drops of brandy, and emulsify with the help of metal whisks. Add the meat and mix, then add the rest of the vegetables, the Worcestershire sauce, and the Tabasco.
- Mix until everything is well combined, adjust with salt and pepper, and with the help of a mold, plate the tartare.
- To decorate, dot with spicy pepper mayonnaise, coriander sprouts, and chive
RECIPE INFORMATION
Serves: 2
INGREDIENTS
Aged Frisian Cow Fillet (30 days)
Bone Marrow
Pickles
Capers in vinegar
Figueres Onion
Dijon Mustard
Old Style Mustard
Worcestershire Sauce
Tabasco
Salt
Pepper
Oil
Coriander Sprouts
Fresh Eggs
Ketchup
Brandy
Chives
Allergens highlighted in bold.
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