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beef tartare, dill mayonnaise, sun-dried tomatoes and chips - video workshop version

Vegetables and Fruits, Beef

Can't go wrong with a tartare.

Note

Make sure your meat is store under 5°C to avoid bacterias.

Ingredients

Recipe for 2

Tartare

200 Gr

Boston cut beef

1 Tbsp

Capers

4 Unit(s)

Sundried tomatoes

1 Unit(s)

French shallot

0.50 Tbsp

Olive oil

2 Tsp

Grated parmesan

Dill Mayo

5 Ml

Lemon juice

5 Ml

Dijon mustard

100 Ml

Vegetable oil

1 Unit(s)

Egg yolk

1 Tsp

Dill

Chips

0.50 Unit(s)

Baguette

Preparation time: 30 min

Preheat your Oven at 375 °F

Things to do before the workshop

Make sure all of your ingredients are out of the fridge. Weigh your ingredients if needed.

You will need :

1 baking sheet, 2 mixing bowls, 1 whisk, 1 cutting board and 1 chef knife.
Preparation with the chef

Slice the beef in little cubes. Put aside on a bowl, on ice in the fridge.

Chop the capers.
Peel and finely chop the shallots.
Chop the tomatoes.
Beef tartare

In a large bowl mix together all the ingredients and season to taste.
Mayonnaise

Mix the lemon juice, the mustard and the egg yolk. Whip slowly adding vegetable oil. Add the dill and season to taste.
Chips

Cut your bread in slices. Place on a baking sheet with parchment paper. Drizzle some olive oil, salt and pepper on them. Send in the oven at 375F until golden brown.
Dressing your plates

Mix your mayonnaise with your beef and garnish mixture, season with salt and pepper and taste.