Beef tartare, three peppers heart, fingerling potatoes with thyme
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.
IngredientsRecipe for 4 persons
For the beef tartare
For the mixed greens
- 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.
- 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.
The sirloin cut of beef is perfect for tartares; very tasty and tender when served raw.