Marbled beef tartare with wasabi sauce
2 servings
30 minutes
Tartare made from marble beef with wasabi sauce is a refined and bold dish that combines the tenderness of fresh beef tenderloin with the spicy sharpness of wasabi. Georgian cuisine is famous for its vibrant flavors, and this tartare is no exception. Pickled cucumbers and red onions add a slight tanginess, while parsley refreshes the overall composition. Served with quail egg and crispy croutons, it makes an ideal choice for gourmets who appreciate a balance of textures and aromas. This dish is suitable for both an exquisite dinner and a small gastronomic experiment, allowing one to enjoy every nuance of the flavor bouquet. The combination of wasabi and soy sauce adds an Asian note to the tartare, creating an original culinary experience.
1
Rinse the beef tenderloin under running water and dry it with a towel, then chop it finely. Also chop the pickled cucumbers and red onion finely. Mix the chopped ingredients in a bowl until homogeneous.
- Beef tenderloin: 120 g
- Marinated cucumbers: 60 g
- Red onion: 10 g
2
Chop the parsley finely and add it to the meat mixture along with salt, pepper, soy sauce, and wasabi sauce. Mix well.
- Parsley: 2 g
- Salt: to taste
- Ground black pepper: to taste
- Soy sauce: 5 ml
- Wasabi: to taste
3
Place the beef tartare in a glass and garnish it with watercress.
- Garden cress: 5 g
4
Place the ramekin on a plate and next to it, add the quail egg yolk. To taste, add wasabi sauce to the yolk.
- Quail egg: 2 pieces
- Wasabi: to taste
5
Add croutons to the tartare and serve at the table.
- Fried bread (grenki): 10 g
6
Enjoy your meal!