BEEF STEAK TARTARE with Tomami # 1, caper mayonnaise and rocket leaves

#1

meat

starter

medium

J.-P. Schneider

INGREDIENTS FOR 4 PERSONS

Tartare:
500 g beef fillet, trimmed
40 g gherkins, finely diced
20 g capers, finely chopped
20 g shallot, finely diced
10 g mustard
40 g ketchup
4 g tartare spice mix
(preferably from the “Altes Gewürzamt/Old Spice Office”)
4 egg yolks
30 g sunflower oil
2 tsp. Tomami # 1
Salt and pepper
10 g chopped parsley

For the Caper Mayonnaise:
3 egg yolks
15 g Dijon mustard
20 g capers
10 g caper juice
Salt, white pepper
Pinch of sugar
1 tsp. Tomami # 1
150 ml of neutral vegetable oil
1 bunch of rocket leaves
1 French baguette

INSTRUCTIONS

For the caper mayonnaise, put all the ingredients – except the oil – into a shaker and blend with a hand blender. Then pour in the neutral vegetable oil in a thin stream while pulling the hand blender slowly upwards. The mayonnaise is now ready. Season with salt, pepper and a little sugar.

For the tartare, cut the beef fillet into small cubes with a knife and mix with the remaining ingredients in a bowl. Season well.
Halve the baguette and cut into pieces. Place the washed and cleaned rocket leaves onto the bread and cover the rocket with a large spoonfuls of tartare. Top with the caper mayonnaise.

www.tomami.eu

Additional Tip: Rinse the capers under cold water and pat dry with kitchen paper. Fry the capers in hot fat (approx. 170 ° C), and drain on kitchen paper. The capers open up like small flowers and acquire a crunchy texture.

Preparation time: 35 minutes

A recipe by Jean-Philipp Schneider, chef and product development manager of the Old Spice Office in Klingenberg.