Steak tartar a la mix restaurant
By Vladimir Iljin
1 h
4 raciones
Difficulty:
Media
Ingredients
- 80 g veal fillet
- 20 g shallot
- 3gr coriander leaves
- 30gr small g gherkins
- 3gr PÕLTSAMAA® stona mustard
- 20gr extra virgin olive oil
- 50gr spiced tomato paste
- 2-3 pcs Baltic anchovies
- 2-3 pcs red radish
- 2gr chives
- 30gr marinated mushrooms
- 40 g garlic
- 1 pc quail egg
- 4-5 pcs of rye bread toasts
- Wrap the veal in plastic wrap and place in the refrigerator for 20 minutes.
- Cut the meat into small cubes of 2-3 millimeters. Brunoise the shallots.
- Dice the gherkins to the size of the meat.
- Mix everything together, add the spiced tomato paste and mustard, coriander, salt, pepper and garlic to taste.
- Add 20 g of olive oil and knead well. It is very important to add the olive oil after all the spices have been added.
- This will provide a very aromatic freshness to the oil and the naturalness of the finished dish. Place the yolk of 1 quail egg on top of the steak tartare.
- We get rid of the white, since we do not need it for this dish. Place everything on the plate, as shown in the photo, and serve.
Vladimir Iljin
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