Beef tartare with olive tapenade
10 servings
15 minutes
Beef tartare with olive tapenade is a true culinary masterpiece where the traditions of raw dishes intertwine with modern gastronomic accents. The origins of tartare trace back to Asian nomads, and today it has become a symbol of sophistication. Tender beef, finely chopped and mixed with tangy gherkins and red onion, gains a rich flavor from a refined dressing of mirin, soy sauce, Dijon mustard, and paprika paste. The olive tapenade added on top brings deep Mediterranean notes and enriches the dish with a wealth of flavors. Garnished with green onion tops, the tartare not only impresses visually but also delights with its harmony of textures and aromas. Perfect for special occasions when you want to treat yourself and loved ones to something truly exclusive.
1
To prepare the tartar sauce, mix vegetable oil, soy sauce, mirin, Dijon mustard, paprika paste, and vinegar.
- Vegetable oil: 120 ml
- Soy sauce: 30 ml
- Mirin: 90 ml
- Wholegrain Dijon mustard: 10 g
- Pepper paste (biber salcasi): 10 g
- White wine vinegar: 20 ml
2
Finely chop the beef, gherkins, and red onion. Mix with the dressing, add salt and pepper.
- Beef tenderloin: 400 g
- Cornichons (gherkins): 100 g
- Red onion: 50 g
- Salt: to taste
- Ground black pepper: to taste
3
For tapenade, you need to pit the olives if they have pits and chop them very finely.
- Black olives: 100 g
4
Place the tartare in small molds, top with a layer of tapenade, and garnish with green onion tops — resembling freshly sprouted grass shoots.
- Chives: to taste