Photography recipe
Fotografía Chef Signature Chef

METHOD

  1. Finely dice the fillet.
  2. Place all the ingredients for the vinaigrette into a blender and process; strain.
  3. Finely chop the basil for the chimichurri and mix into the remaining ingredients.
  4. Mix the meat with the vinaigrette and chimichurri.
  5. Place a quail egg on top and finish with Grana Padano.

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METHOD

  1. Finely dice the fillet.
  2. Place all the ingredients for the vinaigrette into a blender and process; strain.
  3. Finely chop the basil for the chimichurri and mix into the remaining ingredients.
  4. Mix the meat with the vinaigrette and chimichurri.
  5. Place a quail egg on top and finish with Grana Padano.
  6. Accompany with sour leaves and potato flakes.

 

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Ingredients 4 persons
  • BEEF TARTAR
  • 90 g beef fillet
  • 10 g shallots
  • 2 g capers
  • 8 ml yoghurt vinaigrette
  • 2 ml Worcestershire sauce
  • 2 g chimichurri
  • 2 ml olive oil
  • 20 g fried yellow potato flakes
  • 2 g sliced radish
  • 20 ml vinegar
  • 15 g Grana Padano cheese
  • YOGHURT VINAIGRETTE RECIPE
  • 200 ml thick mayonnaise
  • 100 ml natural yoghurt texturized in a Ronner
  • 40 ml homemade vinaigrette
  • 20 ml olive oil
  • Salt to taste
  • BASIL CHIMICHURRI RECIPE
  • 130 g basil
  • 20 g dehydrated oregano
  • 100ml olive oil
  • 25 ml vegetable oil
  • 25 ml red wine vinegar
  • 15 g salt
  • 15 g sugar
Recipes. The Cook & Chef Institute