Photography recipe
Fotografía Chef Signature Chef

 METHOD
  1. Wrap the beef meat in cling film and place it into the freezer for 20 minutes.
  2. Cut the meat into small cubes 2 - 3 millimeters. Brunoise-cut the shallots.
  3. Cut the cucumbers into small cubes to the size of the meat.
  4. Mix everything together, add spicy tomato paste and mustard, coriander, salt, pepper, and garlic to taste.
  5. Add...

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 METHOD
  1. Wrap the beef meat in cling film and place it into the freezer for 20 minutes.
  2. Cut the meat into small cubes 2 - 3 millimeters. Brunoise-cut the shallots.
  3. Cut the cucumbers into small cubes to the size of the meat.
  4. Mix everything together, add spicy tomato paste and mustard, coriander, salt, pepper, and garlic to taste.
  5. Add 20 g of olive oil and knead well. It is very important to add the olive oil only after adding all the spices.
  6. This will give it a very fresh smell of oil and the freshness of the finished dish. Place the yolk of 1 quail egg on top of the beef tartare.
  7. We get rid of the egg white as we do not need it in this dish. Put everything on the plate as shown in the photo and serve.

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Ingredients 4 persons
  • 80 g beef fillet
  • 20 g shallot onions
  • 3 g coriander leaves
  • 30 g small pickled cucumbers
  • 3 g estonian PÕLTSAMAA mustard
  • 20 g extra virgin olive oil
  • 50 g spicy Tomato Paste
  • 2-3 pcs baltic anchovies
  • 2-3 pcs red radish
  • 2 g chives
  • 30 g marinated mushrooms
  • 40 g garlic
  • 1 pc quail egg
  • 4-5 pcs toast of rye bread.
Recipes. The Cook & Chef Institute