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Beef Heart Tartare

Trim the heart from the fat top and the cardilige (check with Instructor how). Then slice it thin in slices, then juliennes, then cut small and mince until very fine dice. Portion it by 0.100kg in vacuum bags, seal then freeze in blast chiller. Defrost portions only for orders.

 

Yolk Sauce

Place the egg yolks in a vacuum bag seal and...

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Beef Heart Tartare

Trim the heart from the fat top and the cardilige (check with Instructor how). Then slice it thin in slices, then juliennes, then cut small and mince until very fine dice. Portion it by 0.100kg in vacuum bags, seal then freeze in blast chiller. Defrost portions only for orders.

 

Yolk Sauce

Place the egg yolks in a vacuum bag seal and cook in water bath heated to 67C for 17min. Then chill immediately, after that take out mix gently with the salt and oil and place in a squeeze bottle.

 

Wild Garlic Mayo

Blanch the wild garlic, then shock in ice water. Blend with the oil for few minutes, after strain through cheesecloth, chill.

Meanwhile start in the mixer the egg, mustard, salt and pepper, then start adding the garlic oil. Finish with the lemon zest and juice. Adjust seasoning. Make sure it is not too thick or thin. Place in squeeze bottle. Label,chill,store.

 

Pickle Mustard Seeds

In a pan put the seeds and cover just enough of cold water, then boil up, strain and repeat the process 7 times. After leave them to finish straining, meanwhile take all ingredients together and blend until sugar and salt is dissolved. Add the mustard to it and use after few hours in the liquid.

 

Mint & Cucumber Relish

Blanch the mint and parsley and shock in ice water. After take out the seeds of the apple, toast lightly the fennel seeds and the garlic. Then blend all in the blender until smooth. Chill Immediately.

 

Pickle Chilli

Slice the chillis thin on the bias, don not clean them from the seeds, then submerge then in the vinegar. Use after 24h.

 

Finishing the dish

Defrost the tartare and mix with EVOO, salt and pepper. Then on the plate first start with the garlic mayo, next with a ring press the tartare, then decorate with the yolk sauce, wild garlic mayo, pickled mustard, pickle chilli, spoon two small cannelles of the mint cucumber sauce. Then with a peeler peel three‐four slices from the cucumber and roll them and garnish the plate. Finish with the cress and fleur de sel. Serve with two slices of the house bread.

 

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Ingredients 4 persons
  • BEEF HEART TARTARE
  • Beef Heart 1.300 Kg
  • Oil Extra Virgin 0.100 Kg
  • Salt 0.008 Kg
  • White Pepper 0.004 Kg
  • YOLK SAUCE
  • Egg Yolk 0.200 Kg
  • Salt 0.002 Kg
  • Oil Sunflower 0.050 Kg
  • WILD GARLIC MAYO
  • Wild Garlic 0.600 Kg
  • Oil Sunflower 0.300 Kg
  • Egg Whole 0.050 Kg
  • Mustard Dijon 0.010 Kg
  • Salt 0.010 Kg
  • White Pepper 0.080 Kg
  • Lemon Zest & Juice 0.025 Kg
  • PICKLE MUSTARD SEEDS
  • Mustard Seeds 0.100 Kg
  • Water 0.150 Kg
  • Apple vinegar 0.150 Kg
  • Salt 0.025 Kg
  • Sugar 0.100 Kg
  • MINT & CUCUMBER RELISH
  • Mint 0.400 Kg
  • Parsley 0.200 Kg
  • Apple Green 0.100 Kg
  • Oil Sunflower 0.050 Kg
  • Fennel Seeds 0.005 Kg
  • Garlic Clove 0.005 Kg
  • Salt 0.010 Kg
  • PICKLE CHILI
  • Chilli Green 0.050 Kg
  • Vinegar Apple 0.250 Kg
  • GARNISH
  • Cucumber 0.200 Kg
  • Cucumber Cress 0.005 Kg.
Recipes. The Cook & Chef Institute