BEEF TARTARE WITH BEET PURÉE, CRISPY QUAIL EGG AND DROPS OF TRUFFLE OIL
For the beef tartare: ν 400g local beef fillet, chopped very finely by hand ν 10g gherkins, finely chopped ν 10g capers, finely chopped ν 10g red onion, finely chopped ν 2T tomato sauce ν 1t Dijon mustard ν 5 drops of Tabasco ν 1T olive oil
ν 1t Worcestershire sauce ν 1 egg yolk ν salt and pepper,
Mix all the ingredients until well combined, then set it aside but do not allow it to stand for more than five minutes.
For the beetroot purée: ν 300g beetroot, boiled until soft and peeled ν 50ml beetroot water ν salt
Chop the beetroot into small even chunks, place them in a blender and purée until smooth. Add a small amount of water if necessary to help create a very smooth purée. Season with salt to taste.
For the crispy quail eggs: ν 4 quail eggs, boiled for two minutes, refreshed and gently peeled ν plain flour seasoned with salt and pepper ν 1 egg, whisked ν panko bread crumbs ν vegetable oil, for frying
Place each quail egg into the flour, then the whisked egg, then the panko. Deep fry for 30 seconds until golden brown.
To serve: ν ciabatta Melba toast ν truffle oil ν sea-salt flakes
Divide the beef tartare into equal portions. Spoon the beetroot purée onto four plates and, using a spoon, spread it across each plate. Spoon the tartare onto the plates and arrange the remaining components on each one. Finish with a few drops of truffle oil and season with salt. Serves 4
This recipe originally featured in the September 2013 Issue of HL.