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Mild spices beef tataki salad, parmigiano reggiano and gremolata sauce |

Salted

Watercress salad served with thin slices of beef flavored with cinnamon, paprika, coriander and cumin,seared very quickly on all four sides and accompanied by a sauce made with parsley and mint, lemon zest and Parmesan.

Note

The tataki is a Japanese cooking technique that can be applied to tuna, beef or other red meat and that consists of searing a few seconds to preserve the inside raw.

Ingredients

Recipe for 12 tapas

For the beef tataki

360 Gr

Boston cut beef

5 Ml

Paprika

5 Ml

Cinnamon powder

5 Ml

Cumin powder

5 Ml

Ground coriander

For the gremolata sauce

1 Clove(s)

Garlic

4 Sprig(s)

Parsley

4 Sprig(s)

Mint

1 Unit(s)

Lemon

15 Ml

Pine nuts

20 Gr

Parmigiano reggiano

60 Ml

Olive oil

For the garnish

24 Chips

Parmigiano reggiano

Salt and pepper
Vegetable oil

Preparation time: 30 min

General preparation

Zest and juice the lemon. Mix the spices together. Cut the beef in long rectangular log of 4cm x 4cm. Use a peeler to create Parmesan shavings.
Beef tataki preparation

Roll the beef in the spice mix and season with salt and pepper. Drizzle a little bit of vegetable oil in a hot pan and sear the beef on each side for about 30 seconds. Slice the tataki very thinly.
Gremolata sauce preparation

Roast the pine nuts in a pan until they get golden. Using a food processor, chop the parsley, mint, pine nuts, olive oil, zest and a dash of lemon juice and season with salt and pepper.
To serve

Place your salad lengthwise and serve a few slices of tataki on top. Use the gremolata sauce to create a design on your plate and decorate with a few parmesan shavings.

The tataki is a Japanese cooking technique that can be applied to tuna, beef or other red meat and that consists of searing a few seconds to preserve the inside raw.

Cooking schedule