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Beef tartare, three peppers heart, fingerling potatoes with thyme

APPETIZERS, Beef

Sirloin beef tartare stuffed with diced red, yellow and green peppers flavored with chorizo and served with a mixed greens salad seasoned with raspberry vinegar.

Note

The sirloin cut of beef is perfect for tartares; very tasty and tender when served raw.

Ingredients

Recipe for 4 persons

For the beef tartare

320 Gr

Boston cut beef

50 Gr

Spanish chorizo

0.50 Unit(s)

Red pepper

0.50 Unit(s)

Yellow pepper

0.50 Unit(s)

Green pepper

2 Unit(s)

Shallot

30 Ml

Capers

12 Sprig(s)

Chives

8 Unit(s)

Gherkins

8 Drop(s)

Tabasco

5 Ml

Dijon mustard

For the mixed greens

4 Handful(s)

Mixed greens

15 Ml

Raspberry vinegar

30 Ml

Olive oil

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600 Gr

Fingerling potatoes

2 Clove(s)

Garlic

4 Sprig(s)

Thyme

1 Tbsp

Duck fat

3 Pinch(es)

Sea salt flakes

4 Turn(s)

Fresh ground black pepper

Olive oil
Salt and pepper

Preparation time: 30 min

Preheat your four at 425 °F

General preparation

Chop the beef in a small dice. Cut the chorizo into small cubes. Cut the peppers into small cubes. Chop the capers and gherkins. Finely chop the shallot.
Three peppers heart

In a small skillet, drizzle some olive oil and let the diced peppers stew with and half the shallots over low heat for 5 minutes. Add the diced chorizo. Season with salt and pepper to taste. Mix. Remove from the heat and cool down in the refrigerator.
Tartare preparation

In a bowl, combine Dijon mustard, Tabasco, the beef, the chopped shallot,shive, capers, gherkins and a dash of olive oil. Mix well. Season with salt and pepper.
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To serve

Serve your tartare using a ring mold. Place a spoon of tartare to cover the bottom, dig a well and lay out the peppers stuffing. Cover with some tartare. Serve with the mixed greens seasoned with salt and pepper as well as the raspberry vinegar and olive oil.