Beef tartare with chanterelles
1 serving
35 minutes
Beef tartare with chanterelles is an exquisite dish that combines the tenderness of beef tenderloin with the rich flavor of forest mushrooms. Historically, tartare originated in French cuisine, but this Greek-accented version adds special depth thanks to the chanterelles and porcini mushrooms. The beef is cut into thin cubes and mixed with aromatic herbs and spices, creating a harmony of freshness and spiciness. Chanterelles sautéed in olive oil add a pronounced mushroom note to the dish, while the cream and mushroom mousse makes the texture even airier. This tartare is perfect for both festive dinners and gastronomic experiments, impressing not only with its taste but also with its elegant presentation.
1
Cut the meat into 4 mm cubes.
- Beef tenderloin: 100 g
2
Chop the onion and dill finely.
- Leek: 5 g
- Dill: 2 g
3
Blend the white mushrooms in a blender.
- Dried porcini mushrooms: 1 g
4
Mix the prepared ingredients with olive oil and mustard, add salt and pepper, and stir.
- Olive oil: 20 ml
- Dijon mustard: 5 g
- Salt: 1 g
- Ground black pepper: 1 g
5
Let it sit for 10 minutes. The tartare is ready.
6
Next, prepare the mushroom mousse. Clean the onion, chop it finely, and sauté in butter until golden.
- Leek: 5 g
- Butter: 20 g
7
Sauté sliced mushrooms separately in olive oil.
- Button mushrooms: 100 g
- Olive oil: 20 ml
8
Mix fried mushrooms and onions in a saucepan, add cream, bring to a boil, and blend until smooth (if too thick, add more cream).
- Button mushrooms: 100 g
- Leek: 5 g
- Cream: 70 g
9
Add salt and pepper.
- Salt: 1 g
- Ground black pepper: 1 g
10
Pour the obtained mass into the siphon. Chill in the refrigerator for 30 minutes.
11
Fry chanterelles in a pan.
- Chanterelles: 20 g
12
Place the tartare on a plate, top it with sautéed chanterelles, pipe the mousse through a siphon, and garnish with herbs to taste.
- Chanterelles: 20 g
- Cream: 70 g
