Russian-style minced beef (tartare)
1 serving
60 minutes
The tartare was prepared in our kitchen by Ilya Romanov, chef of the Relict restaurant.
1
Prepare all the ingredients. Keep the meat in the freezer for 30 minutes to make it easier to cut.
2
Wrap unpeeled garlic in foil, lightly drizzled with vegetable oil, and bake for about 30-40 minutes at 180 degrees. Cut celery into slices across the fibers for the marinade to penetrate faster.
- Garlic: 1 head
- Vegetable oil: 50 ml
- Celery stalk: 40 g
3
In a saucepan, mix water, salt (2 grams per serving), sugar, and apple cider vinegar, and bring to a boil until the sugar and salt are fully dissolved. Add curry and turmeric to the boiling marinade and reduce the heat.
- Water: 25 ml
- Salt: to taste
- Cane sugar: 25 g
- Apple cider vinegar: 25 ml
- Curry: pinch
- Turmeric: pinch
4
Add chopped celery to the hot marinade, turn off, and let it cool completely. Then strain it. The marinade can be reused.
5
For the sauce, finely chop half of the tarragon leaves.
- Tarragon leaves: 2 g
6
To make a water bath: pour water into a small saucepan, place it on the heat, bring to a gentle boil, and set a bowl on top so it doesn't touch the water. Add the yolk, 10 grams of olive oil, and lemon juice to the bowl. Start stirring continuously.
- Egg yolk: 1 piece
- Olive oil: 60 ml
- Lemon juice: 2 ml
7
Add the oil in parts or pour it in a thin stream, resulting in 40 ml of oil per serving in the sauce. Avoid overheating the bowl and sauce to prevent the yolk from curdling, so periodically remove the bowl from the water bath and return it when it cools slightly. The sauce should be brought to 72 degrees (if you have a cooking thermometer). If the sauce is too thick, stir in a little water.
- Olive oil: 60 ml
8
When the sauce is ready and at the desired consistency, it should be seasoned with salt and tarragon. Stir and cool.
- Salt: to taste
- Tarragon leaves: 2 g
9
Let the roasted garlic cool slightly after the oven and squeeze the garlic puree from the skin. For one serving, you will need 5 grams. Roasted garlic puree can be stored in the refrigerator for up to two weeks (or in the freezer for up to three months) and added to various hot dishes.
- Garlic: 1 head
10
In a blender bowl, mix garlic puree, sun-dried tomatoes, olive oil (10 ml per serving), and raspberry vinegar, and blend until smooth.
- Garlic: 1 head
- Sun-dried tomatoes: 10 g
- Olive oil: 60 ml
- Raspberry vinegar: 5 ml
11
Cut the meat into medium cubes, 4-5 mm on each side.
12
Chop the pickled celery into small pieces. Slice the wild garlic into thin slices.
- Celery stalk: 40 g
- Pickled wild garlic: 30 g
13
Mix the chopped beef in a bowl with black pepper, salt, tomato dressing, remaining olive oil, half of the ramson, and celery. Mix everything thoroughly and place it on a plate, creating a volcano-shaped indentation.
- Salt: to taste
- Ground black pepper: to taste
- Sun-dried tomatoes: 10 g
- Olive oil: 60 ml
- Pickled wild garlic: 30 g
14
Place hollandaise sauce in the hollow and garnish with tarragon leaves. On one side, add the remaining ramson, and on the opposite side, the remaining pickled celery.
- Tarragon leaves: 2 g
- Pickled wild garlic: 30 g
15
Grate parmesan on top and serve immediately.
- Parmesan cheese: 5 g