Beef tartare with churros
1 serving
60 minutes
Beef tartare with churros is a refined dish of French cuisine that combines the tenderness of fresh beef tenderloin with crispy potato churros. The origins of tartare trace back to medieval Europe when meat was eaten raw and its flavor enhanced with spicy additions. This recipe is a modern interpretation of the classic: capers, gherkins, and sauces create a complex flavor balance complemented by rich cheese sauce and aromatic truffle oil. Garnished with French herbs and quail egg, the tartare is served with olive soil, adding a touch of spiciness. This culinary masterpiece is perfect for gourmets who appreciate elegance and layered flavors, pairing beautifully with light white wines for a sophisticated gastronomic experience.
1
In diced beef tenderloin, we add shallots, gherkins, capers, chopped onion, egg yolk, Worcestershire sauce, Tabasco, soy sauce, salt, ketchup, mustard, and mix everything.
- Beef tenderloin: 100 g
- Shallot: 8 g
- Cornichons (gherkins): 4 g
- Capers: 4 g
- Spring onion: 1 g
- Chicken egg: 1 piece
- Worcestershire sauce: 2 ml
- Tabasco sauce: 1 ml
- Soy sauce: 5 ml
- Ketchup: 10 g
- Olive oil: 15 ml
2
On a round plate, we arrange mini spinach and cooked beef in a circle.
- Spinach: 10 g
3
We decorate with a French bouquet (arugula, frisée, thyme, sliced onion) and boiled quail egg
- Spring onion: 1 g
- Quail egg: 1 g
4
Sprinkle the finished dish with olive soil.
- Dried (oil-cured) olives: 1 g
5
Fry the potato wedges (churros) in a deep fryer and place them on a plate.
- Potato: 60 g
6
We serve tartare with cheese sauce (10 g cheddar, 10 g Gouda cheese, 5 g Dor Blue cheese, 30 ml cream, pepper, garlic), with the addition of truffle oil.
- Cheese sauce: 30 g
- Truffle oil: 1 ml
