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beef tataki with a spice crust, artichoke purée with black olive oil


Flavour and richness in a beautiful pairing.  A rich purée accompanied by a spice crusted beef tataki.


Recipe for 12 Tapas

Beef tataki

2 Unit(s)
Beef flank steak
15 Gr
15 Gr
Cinnamon powder
15 Gr
Cumin powder
15 Gr
Ground coriander
15 Gr
Brown sugar
1 Pinch(es)
1 Pinch(es)
White pepper
5 Pinch(es)
Sea salt flakes
12 Unit(s)
Parmigiano reggiano

Artichoke purée

600 Gr
Artichoke heart
500 Ml
500 Ml
75 Ml
Olive oil
  • Butter
  • Salt and pepper

Preparation time: 30 min

  • Preparation

    Make parmesan petals wit the help of a peeler.

  • Beef tataki

    Combine all of the spices, brown sugar, salt and pepper.  Roll the beef in the spice mix on all sides.

    In a hot skillet with oil, sear the beef until lightly caramelized and then remove from the skillet and set aside.  Once cooled, make nice thin slices.

  • Artichoke purée

    Combine the frozen artichoke hearts, water and milk in a sufficiently large pot.  Bring to a simmer and cook for roughly 15 minutes or until tender.  

    Once cooked, transfer to a blender, add the olive oil and a knob of butter.  Blend until smooth and creamy and then season to taste with salt and pepper.

  • Plating

    In a small serving dish, make a nice bed of artichoke purée, top with a few slices of the sliced beef tataki and the sprinkle with fleur de sel and parmesan petals.

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