Beef Heart Tartare, Yolk Sauce, Wild Garlic Mayo
By Victor ZhechevIngredients
Veal Heart Tartar
- Veal Heart 1.300 Kg
- Virgin oil 100 g
- Salt 0
8 g - White pepper 0
4 g
Wild Garlic Mayo
- Wild Garlic 60 g
- Sunflower oil 30 g
- Whole egg 0
5 g - Dijon Mustard 0
10 g - Salt 0
10 g - White pepper 0
8 g - Lemon zest and lemon juice 0
25 g
Pickled mustard seeds
- Mustard seeds 10 g
- Water 150 g
- Apple vinegar 150 g
- Salt 0.25 g
- Sugar 10 g
Mint & Cucumber Relish
- Mint 40 g
- Parsley 20 g
- Green apple 10 g
- Sunflower oil 5 g
- Fennel seeds 0.5 g
- Garlic clove 0
5 g - Salt 0
01 g
Pickled chili pepper
- Green Chilli 5 g
- Apple vinegar 25 g
- Mollusc Garnish 12
- Cucumber 20 g
- Cucumber Cress 0
5 g
- Veal heart tartar
Trim the heart of the top fat and cardilige (check with the Instructor how). Next, slice it thinly, then julienne, then cut it into small pieces and chop it into very fine dice. Portion it by 0.100kg in vacuum bags, seal and then freeze in blast chiller. Defrost the portions only for orders.
- Egg yolk sauce
Place the egg yolks in a vacuum bag and cook in a bain-marie at 67°C for 17 minutes. Cool immediately, then remove and mix gently with the salt and oil and place in a squeeze jar.
squeeze bottle.
- Wild garlic Mayo
Blanch the wild garlic, and then pass it through ice water. Mix with the oil for a few minutes, then strain through cheesecloth and cool. Meanwhile, put the egg, mustard, salt and pepper in the blender, then start adding the garlic oil. Finish with the lemon zest and juice. Adjust the seasoning. Make sure it is not too thick or thin. Place in a squeeze jar. Label, refrigerate and store.
- Mustard Seed Pickle
In a saucepan put the seeds and cover with enough cold water, then boil, strain and repeat the process 7 times. After letting them finish straining, meanwhile take all the ingredients together and whisk until the sugar and salt dissolve. Add the mustard and use it after a few hours in the liquid.
- Mint and cucumber relish
Blanch the mint and parsley and drain them in ice water. After removing the seeds from the apple, lightly toast the fennel seeds and garlic. Then blend everything in the blender until smooth. Chill immediately.
- Pickled chili peppers
Slice the chilies thinly on the bias, without cleaning them of the seeds, and soak them in the vinegar. Use after 24 hours.
- Finishing the dish
Thaw the tartar and mix with the EVOO, salt and pepper. Then, on the plate, start with the garlic mayonnaise, then with a ring press the tartar, then decorate with the yolk sauce, wild garlic mayonnaise, pickled mustard, pickled chili, spoon two small cannelles of the mint cucumber sauce. Next, using a peeler, peel three or four cucumber slices and roll them up to decorate the plate. Finish with the watercress and the fleur de sel. Serve with two slices of homemade bread.
