Serves : 4
Preparation time: 35 minutes
Cooking Time: 10 minutes
Ingredients
The tartar
- 400 g (14 oz) inside round of beef, trimmed and brunoise-cut
- 15 ml (1 tbsp.) shallot, chopped
- 45 ml (3 tbsp.) diced gherkins
- 15 ml (1 tbsp.) capers, chopped
- 15 ml (1 tbsp.) fresh flat-leaf parsley, chopped
- 5 ml (1 tsp.) cognac
- 10 ml (2 tsp.) sherry vinegar
- 10 ml (2 tsp.) canola oil
- 1 or 2 juniper berries, ground
- Salt and freshly ground pepper to taste
- Arugula or lamb's lettuce to taste
Mayonnaise
- 2 egg yolks
- 15 ml (1 tbsp.) Dijon mustard
- q.s. canola oil / salt and freshly ground pepper
- Croutons
- ¼ baguette bread
- 30 ml (2 tbsp.) extra-virgin olive oil
- salt and freshly ground pepper to taste
Preparation
Croutons
- Freeze the baguette for about 30 minutes until firm, then slice thinly with a bread knife.
- Preheat the oven, rack in the middle, to 200 ˚C (400 ˚F).
- On a lined ovenproof tray, place the bread slices, oil and season on both sides and bake for about 10 minutes, turning halfway through.
The mayonnaise
In a bowl, combine the egg yolks and mustard, a pinch of salt and pepper, then using a whisk, emulsify while pouring in the oil in a thin stream. Season to taste.
The tartar
- Pare and brunoise the meat.
- In a bowl, combine the meat, shallots, gherkins, capers and parsley.
- Add the mayonnaise, Cognac, Xéres vinegar, oil, juniper berries, salt and pepper.
Assembly
Using a cookie cutter, place the tartare on each plate, garnish with slices of toasted bread and a sprinkling of arugula.
