Beef tartare from Jeremy Uryuti
1 serving
30 minutes
Beef tartare by Jérémie Uruiti is the embodiment of refined French cuisine taste. This recipe is rooted in the tradition of consuming raw meat typical of French gastronomic experiments. It combines the tenderness of beef tenderloin with the piquancy of capers, gherkins, and shallots, along with the sophistication of truffle oil and pink pepper. The light spiciness of Tabasco and the depth of Dijon mustard create a balanced flavor richness. The tartare is presented in a flower shape, where a quail egg yolk becomes its heart, giving the dish a velvety texture. It is an ideal appetizer for gourmets served with thin toasts or as a standalone dish that reveals the beauty of fresh, quality ingredients.
1
Cut the beef tenderloin, gherkins, and roasted peppers into small cubes. Clean and rinse the shallot onion, then also cut it into small cubes.
- Beef tenderloin: 100 g
- Cornichons (gherkins): 15 g
- Bell pepper: 15 g
- Shallot: 15 g
2
Mix beef, shallots, gherkins, olive oil, salt, pepper, pink pepper, Tabasco, and mustard thoroughly.
- Beef tenderloin: 100 g
- Shallot: 15 g
- Cornichons (gherkins): 15 g
- Truffle oil: 6 ml
- Salt: to taste
- Ground black pepper: to taste
- Pink peppercorns: 1 g
- Tabasco sauce: 6 ml
- Dijon mustard: 10 g
3
Arrange the tartare on a plate in the shape of a flower. Place the yolk in the center, garnish with thyme and gherkins, and drizzle with truffle oil.
- Quail egg: 1 g
- Fresh thyme: 2 g
- Cornichons (gherkins): 15 g
- Truffle oil: 6 ml